2009
DOI: 10.1080/10496500902802718
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Turning Meat, Poultry, Eggs, and Dairy Products into Nutraceuticals, Part Three: The Literature of Animal Nutrition Approaches to Increasing Conjugated Linoleic Acid Levels in Eggs, Fluid Milk, Cheese, Yogurt, and Butter as a Part of a Value-Added Functional Foods Strategy

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