Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures
The internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (production...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Fundação de Apoio à Ciência e Tecnologia Animal
2009-09-01
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| Serie: | Brazilian Journal of Poultry Science |
| Soggetti: | |
| Accesso online: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2009000300007 |
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