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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H.S. Aro, T. Kiiskinen, S. Perttila, T. Tupasela, R. Huopalahti and E.-L. Ryhanen

File Name: 1999/1999eggmeat/021_egg1999_ryhanen.pdf
Category: XIV European Symposium on the Quality of Poultry Meat and VIII European Symposium on the Quality of Eggs and Egg Products
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