3   Artículos

Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue

Revista: POULTRY SCIENCE    Formato: Impreso

Tabla de contenido: Vol: 88 Num: 6 Par: 0 Año: 2009

Muscle Fatty Acid Composition and Thiobarbituric Acid-Reactive Substances of Broilers Fed Different Cultivars of Sorghum

Revista: POULTRY SCIENCE    Formato: Impreso

Tabla de contenido: Vol: 81 Num: 9 Par: 0 Año: 2002

Dietary Conjugated Linoleic Acid with Fish Oil Alters Yolk n-3 and Trans Fatty Acid Content and Volatile Compounds in Raw, Cooked, and Irradiated Eggs

Revista: POULTRY SCIENCE    Formato: Impreso

Tabla de contenido: Vol: 81 Num: 10 Par: 0 Año: 2002