The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary Fats-Reference-Cited by-同舟云学术

The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary Fats

Published:1963-09 Issue:5 Volume:42 Page:1202-1207
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Marion J.E.,Woodroof J.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/42/5/1202/4333098/poultrysci42-1202.pdf

Reference13 articles.

1. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

2. The fatty acid content of meat and poultry before and after cooking;Chang;J. Amer. Oil Chem. Soc.,1952

3. Studies in fat metabolism in the fowl. 1. The composition of the egg fat and depot fat of the fowl as affected by ingestion of large amounts of different fats;Cruickshank;Biochem. J.,1934

4. Influence of fats in rations on storage quality of poultry;Darrow;Poultry Sci.,1955

5. The Lipids, V. 2, Biochemistry;Deuell,1955

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