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Publications by R. Aydin

Fatty Acid Composition of Egg Yolk From Chickens Fed a Diet Including Marigold (Tagetes erectaL.)

Journal of Lipids

English

Related publications

The Effect of Diet Composition and Length of Storing Eggs on Changes in the Fatty Acid Profile of Egg Yolk

Journal of Animal and Feed Sciences

English

Marigold and Orange Skin as Egg Yolk Color Promoting Agents

International Journal of Poultry Science

English

Dietary Egg Yolk Supplementation Improves Low-Protein-Diet-Induced Fatty Liver in Rats

Journal of Nutritional Science and Vitaminology

English

Changes in Fatty Acid Composition in Tissue and Serum of Obese Cats Fed a High Fat Diet

BMC Veterinary Research

English

Fatty Acid Composition Including Trans-Fatty Acids in Salty Snack Foods From Serbian Market

Journal of the Serbian Chemical Society

English

Fatty Acid Composition Including Trans Isomers of Serbian Biscuits

Hemijska Industrija

Chemical Engineering

English

Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red X Fyoumi Hens Fed With Hemp Seeds (Cannabis sativaL.)

Journal of Chemistry

English

Variations in the Composition of Egg-Yolk Pigment

British Journal of Nutrition

English

Effects of Dietary Rubber Seed Oil on Production Performance, Egg Quality and Yolk Fatty Acid Composition of Hy-Line Brown Layers

Asian-Australasian Journal of Animal Sciences

English