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Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

机译：蒸煮方法对魔芋油充填系统配制的低脂和富含PUFA的猪肉馅饼脂肪酸含量的影响

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Salcedo Sandoval L.; Cofrades Susana; Ruiz-Capillas C.; Jiménez Colmenero Francisco;
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1. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system [J] . Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, Meat Science . 2014,第4期

机译：蒸煮方法对魔芋油充填系统配制的低脂和富含PUFA的猪肉馅饼脂肪酸含量的影响
2. Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment [J] . Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, Meat Science . 2015,第mara期

机译：基于魔芋的油脂填充系统，用于开发改良脂质的猪肉馅饼：技术，微生物和感官评估
3. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content [J] . I. López-López, S. Cofrades, V. Cañeque, Meat Science . 2011,第1期

机译：烹饪对低盐，低脂裙带菜/橄榄油添加的牛肉馅饼化学成分的影响，尤其要考虑脂肪酸含量
4. Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the longissimus dorsi muscles of goats [C] . Ebrahimi M., Rajion M.A., Sazili A.Q., ICoMST 2011;International conference of meat science and technology . 2012

机译：蒸煮方式对山羊背最长肌中脂肪酸，反式脂肪酸和共轭亚油酸的影响
5. N-3 fatty acids and juvenile traumatic brain injury: Effects of dietary n-3 fatty acid content, n-3 fatty acid status, and orally dosed fish oil on sensorimotor and biochemical outcomes. [D] . Russell, Kristin L. 2013

机译：N-3脂肪酸和青少年脑外伤：饮食中n-3脂肪酸含量，n-3脂肪酸状态和口服鱼油对感觉运动和生化结果的影响。
6. Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties [O] . M. Freire, S. Cofrades, V. Serrano-Casas, 2017

机译：胶凝双乳剂作为健康猪肉饼中羟基酪醇和n-3脂肪酸的输送系统
7. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content [O] . López-López, I., Cofrades, Susana, Cañeque, V., 2012

机译：烹饪对低盐，低脂裙带菜/橄榄油添加的牛肉馅饼化学成分的影响，尤其要考虑脂肪酸含量

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

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