Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

Navarro, M, Dunshea, FR, Lisle, A et al. (1 more author) (2021) Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. Food Chemistry, 357. 129770. p. 129770. ISSN 0308-8146

Abstract

Metadata

Authors/Creators:
  • Navarro, M
  • Dunshea, FR
  • Lisle, A
  • Roura, E
Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Pork; Longissimus dorsi; Oleic acid; MUFA; Sensory attributes
Dates:
  • Published: 30 September 2021
  • Accepted: 5 April 2021
  • Published (online): 16 April 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Jun 2021 12:42
Last Modified: 21 Jun 2021 12:42
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2021.129770

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Embargoed until: 16 April 2022

Filename: Manuscript_Food_Chem_Revised_pork_flavor_March_21_no_red[38].pdf

Licence: CC-BY-NC-ND 4.0

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