Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures-Reference-Cited by-同舟云学术

Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures

Published:2009-09 Issue:3 Volume:11 Page:181-185
ISSN:1516-635X
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Cedro TMM¹,Calixto LFL²,Gaspar A²,Curvello FA²,Hora AS¹

Affiliation:

1. Universidade Federal Rural do Rio de Janeiro

2. UFRRJ

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v11n3/v11n3a07.pdf

Reference20 articles.

1. Teor de textura e umidade espremível de géis de clara de ovos cobertos com concentrado protéico de soro de leite;Alleoni ACC;Alimentos & Tecnologia,2005

2. Resolução CIPOA nº 005, de 19 de novembro de 1991;Diário Oficial da República Federativa do Brasil,1991

3. Efeito dos níveis de óleo e proteína da dieta sobre a qualidade interna de ovos em diferentes condições e tempo de armazenamento;Brugalli I;Revista Brasileira de Agrociência,1998

4. Poultry production;Card LE,1966

5. Enrichment of hen eggs with n-3 long-chain fatty acids and evaluation of enriched eggs in humans;Farrel DJ;American Journal of Clinical Nutrition,1998

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