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21 p, 1.2 MB Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils / Bou, R. ; Codony, Rafael ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Guardiola Ibarz, Francesc
Oxidation of polyunsaturated fatty acids leads to primary and secondary oxidation products. Compounds and amounts of these products vary, depending on the oxidative conditions. As these oxidation products have different absorption and biological effects, we performed two different heating treatments on sunflower oil. [...]
2005 - 10.1093/ps/84.12.1942
Poultry Science, juliol 2005  
Detailed record - Creative Commons

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