Interactions between fats of differing chemical content: Apparent availability of fatty acids
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071668708417004
Reference13 articles.
1. THE COMPOSITION, STRUCTURE AND FUNCTION OF LIPIDS IN THE TISSUES OF RUMINANT ANIMALS
2. Properties of fatty acids in dispersions of emulsified lipid and bile salt and the significance of these properties in fat absorption in the pig and the sheep
3. THE DIGESTION, ABSORPTION AND TRANSPORT OF FATS—NON-RUMINANTS
4. Effect of Ratio of Basal Diet Fat to Test Fat on the True Metabolizable Energy of the Test Fat
5. Effect of Micelle Formation on the Absorption of Neutral Fat and Fatty Acids by the Chicken
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