A comparison of the feeding value of different sources of fat for laying hens 2. lipid, cholesterol, and vitamin E profiles of egg yolk
M. R. Mazalli Douglas Emygdio de Faria; D Salvador; D T Ito
Journal of Applied Poultry Research v. 13, n. 2, p. 280-290, 2004Savoy 2004
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2004 Com2 )(Acessar)