Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Goldberg, Erin M ^a   Gakhar, Naveen ^a   Ryland, Donna ^a   Aliani, Michel ^a   Gibson, Robert A ^b   House, James D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Alpha linolenic acid; Descriptive analysis; Eggs; Hemp; Laying hens

Indexed keywords

CANNABIS; FATTY ACID; OMEGA 3 FATTY ACID; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; CANADA; CHEMISTRY; CHICKEN; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; EGG; EGG YOLK; FEMALE; FOOD PREFERENCE; HUMAN; INBRED STRAIN; MALE; METABOLISM; ODOR; PIGMENTATION; PLANT SEED; RANDOMIZED CONTROLLED TRIAL; SENSATION; TASTE;

ANIMAL FEED; ANIMALS; ANIMALS, INBRED STRAINS; CANNABIS; CHICKENS; EGG YOLK; EGGS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MANITOBA; ODORS; PIGMENTATION; PLANT OILS; SEEDS; SENSATION; TASTE;

CANNABIS; CANNABIS SATIVA;

EID: 84859990540     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02626.x     Document Type: Article

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