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Designed eggs containing conjugated linoleic acids and omega-3 polyunsaturated fatty acids

B A Watkins1, A A Devitt, S Feng

  • 1Center for Enhancing Foods to Protect Health, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, West Lafayette, Ind., USA. Watkins@foodsci.purdue.edu

World Review of Nutrition and Dietetics
|September 8, 2001
PubMed
Abstract

No abstract available in PubMed .

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