The Effect of Dietary Cholesterol and Different Dietary Fats on Cholesterol Content and Lipid Composition of Egg Yolk and Various Body Tissues
Open Access
- 1 January 1965
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 44 (1) , 221-228
- https://doi.org/10.3382/ps.0440221
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
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