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Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

✍ Scribed by G.P. Parpinello; A. Meluzzi; F. Sirri; N. Tallarico; A. Versari

Book ID: 116488030
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 117 KB
Volume: 39
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2005.05.010

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