Dietary Fish Oil for Hens Affects the Fatty Acid Composition of Egg Yolk Phospholipids and Gives a Valuable Food with an Ideal Balance of n-6 and n-3 Essential Fatty Acids for Human Nutrition

Journal of Oleo Science

Volumn 50, Issue 10, 2001, Pages 797-803

  Shimizu, Yukiko ^a   Arai, Katsumi ^b   Ise, Shuntaro ^b   Shimasaki, Hiroyuki ^a  

^a TEIKYO UNIVERSITY SCHOOL OF MEDICINE   (Japan)

^b Ise Food Inc   (Japan)

Author keywords

DHA; egg yolk; EPA; human nutrition; phospholipid

Indexed keywords

EID: 4444353810     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.50.797     Document Type: Article

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