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1999•Unpublished venueRequires access

Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of CLA

Byeong-Dae Choi, Seok-Joong Kang, Yeong-Lae Ha, R. G. Ackman

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Key concepts: Conjugated linoleic acid, Food science, Fish oil, Chemistry, Fish <Actinopterygii>, Ingredient, Linoleic acid, Carp

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Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of CLA — Research Paper | ScholarLens