Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 387 citations

High Hydrostatic Pressure, Engineering, Mechanical Engineering +16

High pressure treatment effects on cod (Gadus morhua) muscle

K. Angsupanich, D.A. Ledward · Food Chemistry · 1998 · 295 citations

Animal Physiology, Muscle Physiology, Muscle Function +5

Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

M. Enser, R.I. Richardson, J.D. Wood et al. · Meat Science · 2000 · 281 citations

Animal Physiology, Nutrition, Fatty Acid Composition +14

Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Chemistry · 2005 · 250 citations

Animal Physiology, Lipid Analysis, Biochemistry +9

Meat fats in nutrition

L. Valsta, Heli Tapanainen, Satu Männistö · Meat Science · 2005 · 248 citations

Nutrition, Lipid Nutrition, Animal Nutrition +4