Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks
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Feb 01, 2019
About this article
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.
Franczyk-Żarów, Magdalena
Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in KrakówKraków, Poland
Szymczyk, Beata
Department of Nutrition Physiology, National Research Institute of Animal ProductionKraków, Poland
Kostogrys, Renata B.
Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in KrakówKraków, Poland