Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks
, oraz
01 lut 2019
O artykule
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
© 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