Changes in egg yolk lipid composition of hens fed with a by-product from black currant processing and its effects on sensory and foaming properties of eggs

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Changes in egg yolk lipid composition of hens fed with a by-product from black currant processing and its effects on sensory and foaming properties of eggs

Aro, Heikki S.; Kiiskinen, Tuomo; Perttilä, Sini; Tupasela, Tuomo; Huopalahti, Rainer; Ryhänen, Eeva-Liisa (1999)

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