Age-related changes in egg yolk composition between conventional and organic table eggs
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DOI: 10.23986/afsci.91704
Abstract: The aim of this study was to investigate fatty acids, fat-soluble vitamins, malondialdehyde and cholesterol in conventional and organic eggs obtained from hens of different ages (30 and 60 weeks). A total of 360 egg… read more here.
Keywords: conventional organic; higher organic; fatty acid; age ... See more keywords