Abstract: Chapter 5 Vitamin E Enrichment of Chicken Eggs Zeina Makhoul, Search for more papers by this author Zeina Makhoul, Search for more papers by this author Book Editor(s):Ronald Ross Watson Ph.D., College of Public Health and School of Medicine, University of Arizona, TucsonSearch for more papers by this author First published: 01 January 2002 https://doi.org/10.1002/9780470376973.ch5 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Summary This chapter contains section titled: Introduction Increasing Vitamin Content Of Eggs Fat Metabolism in Chickens The Rationale Behind Designer Eggs Tocopherol Contents Tocopherol Composition Tocopherol with Other Antioxidants Tocopherol and Lipids Effect of Tocopherol on Fatty Acid Composition Oxidative Stability Effect of Tocopherol on Egg Parameters Effect of Tocopherol on Sensory Characteristics of Eggs Storage of Eggs Conclusion References Eggs and Health Promotion RelatedInformation
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: other
Indexed In: ['crossref']
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