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Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage



Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage



Journal of Food Composition and Analysis 22(2): 102-111




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Accession: 063837180

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DOI: 10.1016/j.jfca.2008.10.010


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