BOROSNÉ GYŐRI, A.; HERMÁN, I.; GUNDEL, J.; CSAPÓ, J. Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats. Acta Agraria Debreceniensis, [S. l.], n. 37, p. 31-35, 2009. DOI: 10.34101/actaagrar/37/2779. Disponível em: https://ojs.lib.unideb.hu/actaagrar/article/view/2779. Acesso em: 27 nov. 2020.