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Journal of Agricultural & Food Information Volume 10, 2009 - Issue 2
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Turning Meat, Poultry, Eggs, and Dairy Products into Nutraceuticals, Part Three: The Literature of Animal Nutrition Approaches to Increasing Conjugated Linoleic Acid Levels in Eggs, Fluid Milk, Cheese, Yogurt, and Butter as a Part of a Value-Added Functional Foods Strategy

Tony Stankus University of Arkansas Libraries, Fayetteville, Arkansas, USA
Pages 124-148 | Received 05 Aug 2008, Accepted 21 Nov 2008, Published online: 23 Mar 2009

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