Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oi...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Anim Sci Biotechnol
Main Authors: Meadus, William J, Turner, Tyler D, Dugan, Michael ER, Aalhus, Jennifer L, Duff, Pascale, Rolland, David, Uttaro, Bethany, Gibson, Lorna L
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2013
Assuntos:
Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4222727/
https://ncbi.nlm.nih.gov/pubmed/24257205
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2049-1891-4-46
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados