Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Year of publication

2018

Authors

Liu, Miao; Lampi, Anna-Maija; Ertbjerg, Per

Organizations and authors

University of Helsinki

Lampi Anna-Maija

Ertbjerg Per

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Meat Science

Parent publication name

Meat Science

Volume

143

Pages

87-92

ISSN

0309-1740

Publication forum

63084

Publication forum level

Open access

Open access in the publisher’s service

Self-archived

Yes

License of the self-archived publication

CC BY NC ND

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Co-publication with a company

DOI

10.1016/j.meatsci.2018.04.028

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes