Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks
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: 4 issues per year
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© 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.