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Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

Magdalena Franczyk-Żarów

Magdalena Franczyk-Żarów

Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in KrakówKraków, Poland
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Franczyk-Żarów, Magdalena
, 
Beata Szymczyk

Beata Szymczyk

Department of Nutrition Physiology, National Research Institute of Animal ProductionKraków, Poland
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Szymczyk, Beata
 and 
Renata B. Kostogrys

Renata B. Kostogrys

Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in KrakówKraków, Poland
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Kostogrys, Renata B.
  
Feb 01, 2019
Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks's Cover Image
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Published Online: Feb 01, 2019
Page range: 173 - 188
Received: May 17, 2018
Accepted: Oct 01, 2018
DOI: https://doi.org/10.2478/aoas-2018-0052
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© 2019 Magdalena Franczyk-Żarów et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Biotechnology, Zoology, Medicine, Veterinary Medicine
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