Works matching DE "PHYSIOLOGICAL effects of linoleic acid"


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    Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico-chemical, microbiological and sensorial characteristics.

    Published in:
    European Journal of Lipid Science & Technology, 2016, v. 118, n. 10, p. 1475, doi. 10.1002/ejlt.201500381
    By:
    • Branciari, Raffaella;
    • Balzano, Michele;
    • Pacetti, Deborah;
    • Trabalza‐Marinucci, Massimo;
    • Della Casa, Giacinto;
    • Miraglia, Dino;
    • Capotorti, Andrea;
    • Frega, Natale G.;
    • Ranucci, David
    Publication type:
    Article
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