INFLUENCE OF FISH-MEAL, RAPESEED, AND RAPESEED MEAL IN FEED ON THE FATTY-ACID COMPOSITION AND STORAGE STABILITY OF PORCINE BODY-FAT

被引：42

作者：

HERTZMAN, C

GORANSSON, L

RUDERUS, H

机构：

[1] SWEDISH PIG CTR,S-26800 SVALOV,SWEDEN

[2] RUDERUS & RUDERUS AB,S-24035 HARLOSA,SWEDEN

来源：

MEAT SCIENCE | 1988年 / 23卷 / 01期

关键词：

D O I：

10.1016/0309-1740(88)90060-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / 53

页数：17

共 20 条

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[2]

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[3]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[4] RECENT OBSERVATIONS ON THE OCCURRENCE OF FISHY FLAVOR IN BACON [J].

COXON, DT ;

PEERS, KE ;

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[5] PORK QUALITY FROM PIGS FED ON LOW GLUCOSINATE RAPESEED MEAL - INFLUENCE OF LEVEL IN THE DIET, SEX AND ULTIMATE PH [J].

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NUTE, GR ;

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[6]

Enser M. B., 1983, FAT QUALITY LEAN PIG, P53

[7]

Fenwick G. R., 1981, In 'Quality of eggs. Proceedings of the First European Symposium' [see FSTA (1982) 14 8Q120]., P144

[8] SIMPLE METHOD FOR ANALYSIS OF FATTY ACID COMPOSITION OF MILK FATS [J].

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JOURNAL OF DAIRY SCIENCE, 1965, 48 (08) :1106-&

[9]

Gurr M. I., 1985, The role of fats in human nutrition, P23

[10]

HOUBEN JH, 1983, FAT QUALITY LEAN PIG, P15

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