This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods, Journal of the Science of Food and Agriculture, January 2003, Wiley,
DOI: 10.1002/jsfa.1418.
You can read the full text:
The following have contributed to this page
