NF97-354 Omega Eggs — A Dietary Source of n-3 Fatty Acids

Authors

Sheila E. Scheideler, University of Nebraska--LincolnFollow
Nancy M. Lewis, University of Nebraska--LincolnFollow

Date of this Version

1997

Document Type

Article

Comments

© 1997, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebFact examines the nutritional advantages of Omega eggs.