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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Publikašuvnnas:	Revista Brasileira de Ciência Avícola
Váldodahkkit:	TMM Cedro, LFL Calixto, A Gaspar, FA Curvello, AS Hora
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Fundação APINCO de Ciência e Tecnologia Avícolas 2009
Fáttát:	Agrociencias
Liŋkkat:	https://www.redalyc.org/articulo.oa?id=179714003007
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