Effect of dietary supplementation with conjugated linoleic acid, with oleic, linoleic, or linolenic acid, on egg quality characteristics and fat accumulation in the egg yolk.

MLA

Kim, J. H., et al. “Effect of Dietary Supplementation with Conjugated Linoleic Acid, with Oleic, Linoleic, or Linolenic Acid, on Egg Quality Characteristics and Fat Accumulation in the Egg Yolk.” Poultry Science, vol. 86, no. 6, June 2007, pp. 1180–86. EBSCOhost, https://doi.org/10.1093/ps/86.6.1180.

APA

Kim, J. H., Hwangbo, J., Choi, N.-J., Park, H. G., Yoon, D.-H., Park, E.-W., Lee, S.-H., Park, B.-K., & Kim, Y. J. (2007). Effect of dietary supplementation with conjugated linoleic acid, with oleic, linoleic, or linolenic acid, on egg quality characteristics and fat accumulation in the egg yolk. Poultry Science, 86(6), 1180–1186. https://doi.org/10.1093/ps/86.6.1180

Chicago

Kim, J H, J Hwangbo, N-J Choi, H G Park, D-H Yoon, E-W Park, S-H Lee, B-K Park, and Y J Kim. 2007. “Effect of Dietary Supplementation with Conjugated Linoleic Acid, with Oleic, Linoleic, or Linolenic Acid, on Egg Quality Characteristics and Fat Accumulation in the Egg Yolk.” Poultry Science 86 (6): 1180–86. doi:10.1093/ps/86.6.1180.