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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

Formation of trans fatty acids in chicken legs during frying

W H Liu1, Y F Lu, B Stephen Inbaraj

  • 1Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan.

International Journal of Food Sciences and Nutrition
|November 4, 2008
PubMed

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