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Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

Marta Navarro1, Frank R Dunshea2, Allan Lisle1

  • 1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia.

Food Chemistry
|April 18, 2021
PubMed

Keywords:
Longissimus dorsiMUFAOleic acidPorkSensory attributes

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