Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1—Whole muscle products
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 27 (4) , 329-341
- https://doi.org/10.1016/0309-1740(90)90069-i
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- Effect of Dietary Stearic Acid on Plasma Cholesterol and Lipoprotein LevelsNew England Journal of Medicine, 1988
- Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle locationMeat Science, 1988
- Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissuesMeat Science, 1988
- LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITYJournal of Food Biochemistry, 1987
- Comparison of Monounsaturated Fatty Acids and Carbohydrates for Lowering Plasma CholesterolNew England Journal of Medicine, 1986
- MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEATJournal of Food Science, 1978
- Effect of cooking on fatty acid composition of beef lipidsInternational Journal of Food Science & Technology, 1971
- Symposium on Research on Acute Myocardial InfarctionCirculation, 1970
- Quantitative Effects of Dietary Fat on Serum Cholesterol in ManThe American Journal of Clinical Nutrition, 1965
- Serum cholesterol response to changes in the dietMetabolism, 1965