Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the Longissimus dorsi muscles of goats

Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the Longissimus dorsi muscles of goats
M. Ebrahimi, M.A. Rajion, A.Q. Sazili, J.T. Schonewille and Y.M. Goh