Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Data publikacji: 30 paź 2019

Zakres stron: 1009 - 1020

Otrzymano: 13 sty 2019

Przyjęty: 29 mar 2019

DOI: https://doi.org/10.2478/aoas-2019-0028

Słowa kluczowe

rye grains, egg quality, fatty acid profile

© 2019 Ewelina Węsierska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.