Incorporation of n-3 long-chain polyunsaturated fatty acids into duck egg yolks

Asian-Australasian Journal of Animal Sciences

Volumn 16, Issue 4, 2003, Pages 565-569

  Chen, Tian Fwu ^a,b   Hsu, Jenn Chung ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

Docosahexaenoic Acid; Duck Egg; Eicosapentaenoic Acid; Fishy Flavor; Tsaiya Duck

Indexed keywords

ANAS; ANAS SP.; GADUS MORHUA; GLYCINE MAX; ZEA MAYS;

EID: 0037385963     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2003.565     Document Type: Article

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