Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids-Reference-Cited by-同舟云学术

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Published:2018-01 Issue:1 Volume:95 Page:5-11
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Shinn Sara E.¹,Proctor Andrew²,Baum Jamie I.²

Affiliation:

1. Department of Food Science and Nutrition, Jordan College of Agricultural Science & Technology; California State University, Fresno; 5300 North Campus Drive, M/S FF17, Fresno CA 93704 USA

2. Department of Food Science; University of Arkansas; 2650 N. Young Avenue, Fayetteville AR 72701 USA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference47 articles.

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2. Effects of dietary conjugated linoleic acid and fish oil supplementation on performance and egg quality in laying hens;Alvarez;British Poultry Science,2004

3. Functional and sensory properties of hen eggs with modified fatty acid compositions;Aro;Food & Function,2011

4. The effects of conjugated linoleic acid (CLA) and canola oil on the fatty acid composition and quality of eggs from laying hens;Aydin;South African Journal of Animal Science,2007

5. Olive oil prevents the adverse effects of dietary conjugated linoleic acid on chick hatchability and egg quality;Aydin;The Journal of Nutrition,2001

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