References

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2. Small, D.M. Structure and Properties of Lipids. In Biochemical and Physiological Aspects of Human Nutri tion; Stipanuk, M.H., Ed.; W.B. Saunders Company: Philadelphia, PA, 2000; 43 71.

3. Fatty Acids in Foods and Their Health Implications; Chow, C.K., Ed.; Marcel Dekker Inc.: New York, NY, 1992.

4. Azain, M.J. Fat in Swine Nutrition. In Swine Nutrition, 2nd Ed.; Lewis, A.J., Southern, L.L., Eds.; CRC Press: Boca Raton, FL, 2001; 95 105.

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