Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye
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30. Okt. 2019
Über diesen Artikel
Online veröffentlicht: 30. Okt. 2019
Seitenbereich: 1009 - 1020
Eingereicht: 13. Jan. 2019
Akzeptiert: 29. März 2019
DOI: https://doi.org/10.2478/aoas-2019-0028
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© 2019 Ewelina Węsierska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Węsierska, Ewelina
Department of Animal Product Technology, University of Agriculture in KrakówKraków, Poland
Niemczyńska, Katarzyna
Department of Animal Product Technology, University of Agriculture in KrakówKraków, Poland
Pasternak, Małgorzata
Department of Animal Product Technology, University of Agriculture in KrakówKraków, Poland
Arczewska-Włosek, Anna
National Research Institute of Animal ProductionKraków, Poland