Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
K. H. Hah (Hah KH), H. S. Yang (Yang HS), S. J. Hur (Hur SJ), S. S. Moon (Moon SS), Y. L. Ha (Ha YL), G. B. Park (Park GB), S. T. Joo (Joo ST)
Asian-Australas J Anim Sci. 2006;19(5):744-750.   Published online 2006 Mar 29     DOI: https://doi.org/10.5713/ajas.2006.744
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