TitleEgg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue
Publication TypeJournal Article
Year of Publication2009
AuthorsBautista-Ortega, J, Goeger, DE, Cherian, G
JournalPoultry Science
Volume88
Issue6
Pagination1167 - 1175
Date PublishedJan-06-2009
ISSN0032-5791
URLhttps://academic.oup.com/ps/article-lookup/doi/10.3382/ps.2009-00027
DOI10.3382/ps.2009-00027
Short TitlePoultry Science