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1 Ergebnisse
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Egg quality and yolk lipid composition of laying hens fed d..:
Tatiana Fontoura Vidal
;
Ana Lúcia Fernandes Pereira
;
Virgínia Kelly Gonçalves Abreu
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025&lng=en&tlng=en. , 2013
Link:
https://doi.org/10.1590/S0101-20612013000100025
RT Journal T1
Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0d313c1ad8e44abc8b8c0b08330c97cc&Exemplar=1&LAN=DE A1 Tatiana Fontoura Vidal A1 Ana Lúcia Fernandes Pereira A1 Virgínia Kelly Gonçalves Abreu A1 Ednardo Rodrigues Freitas A1 Manoel Alves Sousa Neto A1 Jorge Fernando Fuentes Zapata PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2013 K1 perfil de ácidos graxos K1 ácido oleico K1 colesterol K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612013000100025 DO https://doi.org/10.1590/S0101-20612013000100025 SF ELIB - SuUB Bremen
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