Changes in the lipid and fatty acid composition of the yolk during embryonic development of the alligator (Alligator mississipiensis)

R.C. Noble1, D.C. Deeming2, M.W.J. Ferguson2, R. McCartney1
1Department of Poultry Science, The West of Scotland College, Auchincruive, Ayr KA6 5HW, Scotland (Tel: 0292 520331)
2Department of Cell and Structural Biology, The University of Manchester, Coupland III Building, Coupland Street, Manchester M13 9PL, England (Tel: 061 275 6775)

Tài liệu tham khảo

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