n-3 Fatty Acid Enriched Table Eggs: A Survey of Consumer AcceptabilityAutumn C. Marshall, Mary E. Van Elswyk, Pamela S. Hargis et al.|Poultry Science|1994Cited by 77
Poultry-Based Alternatives for Enhancing the ω3 Fatty Acid Content of American DietsMary E. Van Elswyk, Karen S. Kubena, S.D. Hatch et al.|World review of nutrition and dietetics|1998Cited by 21
Eggs as a functional food alternative to fish and supplements for the consumption of DHA.Mary E. Van Elswyk, W. Guenter, G. G. Stella et al.|Unknown|1999Cited by 10
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