Physical-Chemical Characteristics of Designer and Conventional Eggs-Reference-Cited by-同舟云学术

Physical-Chemical Characteristics of Designer and Conventional Eggs

Published:2018-03 Issue:1 Volume:20 Page:119-126
ISSN:1806-9061
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Kralik Z¹,Kralik G¹,Grčević M¹,Kralik I²,Gantner V²

Affiliation:

1. Josip Juraj Strossmayer University of Osijek, Croatia; Josip Juraj Strossmayer University of Osijek, Croatia

2. Josip Juraj Strossmayer University of Osijek, Croatia

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v20n1/1516-635X-rbca-20-01-00119.pdf

Reference36 articles.

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2. Recent advances in induced molting;Brake J;Poultry Science,1993

3. Phospholipid content of the eggshell gland and its relationship to eggshell strength;Castaldo D;Poultry Science,1988

4. A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters;Christie WW;Journal of Lipid Research,1982

5. ICP application study number 67;Davidowski L,1993

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1. Consumption of Nutritionally Enriched Hen Eggs Enhances Endothelium-Dependent Vasodilation via Cyclooxygenase Metabolites in Healthy Young People—A Randomized Study;Nutrients;2023-03-25

2. Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption;Poljoprivreda;2021-12-22

3. Omega‐3 supplementation for enhancement of egg functional properties;Journal of Food Processing and Preservation;2019-06-10

4. Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs;Journal of Central European Agriculture;2019

5. Long-Term Supplementation of Laying Hen Diets with Various Selenium Sources as a Method for the Fortification of Eggs with Selenium;Journal of Chemistry;2018-11-13