The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary Fats
Authors:
- J.E. MarionJMJ.E. Marion
- J.G. WoodroofJWJ.G. Woodroof
Open Access
- 1 September 1963
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 42 (5) , 1202-1207
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The fatty acid content of meat and poultry before and after cookingJournal of the American Oil Chemists' Society, 1952
- The Syntheses and Interconversions of Polyunsaturated Fatty Acids by the Laying Hen ,The Journal of Nutrition, 1951