Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks
Authors
Magdalena Franczyk-Żarów
magdalena.franczyk-zarow@urk.edu.pl
Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland
Beata Szymczyk
Department of Nutrition Physiology, National Research Institute of Animal Production, Kraków, Poland
Renata B. Kostogrys
Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland
Language: English
Page range: 173 - 188
Submitted on: May 17, 2018
Accepted on: Oct 1, 2018
Published on: Feb 1, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 2019 Magdalena Franczyk-Żarów, Beata Szymczyk, Renata B. Kostogrys, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.