2009•Food ChemistryRequires access

Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition

Manuel M Juarez, A. Marco, Nigel Patrick Brunton, B. Lynch, DECLAN J. TROY, Anne Maria Mullen

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Key concepts: Conjugated linoleic acid, Food science, Chemistry, Linoleic acid, Fatty acid, Polyunsaturated fatty acid, Biochemistry

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Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition — Research Paper | ScholarLens