Comprehensive evaluation of fatty acids in foods. IX. Fowl

An extensive survey of the post-1960 literature on the lipids of fowl has been completed. This review shows that the total lipid content of chicken tissues increases with age. The fatty acid composition of both chicken and turkey tissues reflects the fatty acid composition of the dietary fat. The fa...

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Veröffentlicht in:	Journal of the American Dietetic Association 1976-11, Vol.69 (5), p.517-522
Hauptverfasser:	Fristrom, G A, Weihrauch, J L
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Birds Chickens Columbidae Cooking Ducks Fatty Acids - analysis Geese Lipids - analysis Meat - analysis Poultry Products - analysis Quail Skin - analysis Turkeys
Online-Zugang:	Volltext
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