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Salazar-Vega, M.I., Rosado-Rubio, J.G., Chel-Guerrero, L.A., Betancur-Ancona, D.A. and Castellanos-Ruelas, A.F. (2009) Composición en ácido graso alfa linolénico (ω3) en huevo y carne de aves empleando chia (Salvia hispanica L.) en el alimento. Interciencia, 34, 209-213.
http://www.redalyc.org/articulo.oa?id=33911542012

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