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

Data publikacji: 01 lut 2019

Zakres stron: 173 - 188

Otrzymano: 17 maj 2018

Przyjęty: 01 paź 2018

DOI: https://doi.org/10.2478/aoas-2018-0052

Słowa kluczowe

CLA-enriched eggs, olive oil, rapeseed oil, vitamin E, fatty acid profile

© 2019 Magdalena Franczyk-Żarów et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.