A comparison of the feeding value of different sources of fat for laying hens: 2. Lipid, cholesterol, and vitamin E profiles of egg yolk

Journal of Applied Poultry Research

Volumn 13, Issue 2, 2004, Pages 280-290

  Mazalli, M R ^a   Faria, D E ^a   Salvador, D ^a   Ito, D T ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cholesterol; Egg; Fatty acid; Sensory evaluation; Vitamin E

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS; SINAPIS ARVENSIS;

EID: 3142675761     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/13.2.280     Document Type: Article

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