Open access peer-reviewed chapter

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

By Gema Nieto and Gaspar Ros

Submitted: November 16th 2011Reviewed: June 27th 2012Published: August 29th 2012

DOI: 10.5772/51114

Downloaded: 3534

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Gema Nieto and Gaspar Ros (August 29th 2012). Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review, Lipid Peroxidation Angel Catala, IntechOpen, DOI: 10.5772/51114. Available from:

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