Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolk. [electronic resource]

By: Contributor(s): Producer: 20160201Description: 2763-71 p. digitalISSN:
  • 0032-5791
Subject(s): Online resources: In: Poultry science vol. 94
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Publication Type: Journal Article

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