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CONJUGATED LINOLEIC ACID (CLA) AND THE RATIO OF Omega6:Omega3 FATTY ACIDS ON THE LIPID CONTENT OF CHICKEN MEAT
CONJUGATED LINOLEIC ACID (CLA) AND THE RATIO OF Omega6:Omega3 FATTY ACIDS ON THE LIPID CONTENT OF CHICKEN MEAT
2004
Surama F. Zanini
Luiz Geraldo Colnago
Bruna Mirelly
S. Pessotti
Michele R. Bastos
Keywords:
Conjugated linoleic acid
Biochemistry
Polyunsaturated fatty acid
Chemistry
Fatty acid
Food science
lipid content
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