Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy

MLA

Stankus, Tony. “Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy.” Journal of Agricultural & Food Information, vol. 10, no. 1, Mar. 2009, pp. 37–62. EBSCOhost, https://doi.org/10.1080/10496500802690544.

APA

Stankus, T. (2009). Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy. Journal of Agricultural & Food Information, 10(1), 37–62. https://doi.org/10.1080/10496500802690544

Chicago

Stankus, Tony. 2009. “Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy.” Journal of Agricultural & Food Information 10 (1): 37–62. doi:10.1080/10496500802690544.