YALÇYN, H.; KEMAL ÜNAL, M.; BASMACYOOLU, H. The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed. Grasas y Aceites, [S. l.], v. 58, n. 4, p. 372–378, 2007. DOI: 10.3989/gya.2007.v58.i4.449. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/449. Acesso em: 26 apr. 2024.