THE EFFECT OF NO 2 TALLOW IN POULTRY RATIONS ON THE FLAVOR OF FRESH AND STORED EGGS

被引：6

作者：

CARVER, DS

RICE, EE

GRAY, RE

MONE, PE

机构：

来源：

POULTRY SCIENCE | 1955年 / 34卷 / 01期

关键词：

D O I：

10.3382/ps.0340131

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：131 / 132

页数：2

共 11 条

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[2]

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[3]

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[4]

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MONE, PE ;

GRAY, RE ;

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BEUK, JF .

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[6]

TEPPER AE, 1939, 312 NEW HAMPSH STA C

[7] THE EFFECT OF CERTAIN FEEDSTUFFS ON THE FLAVOR, ALBUMEN CONDITION AND YOLK COLOR OF EGGS [J].

VONDELL, JH ;

PUTNAM, JN .

POULTRY SCIENCE, 1945, 24 (03) :284-287

[8] DETECTION OF CHICKENS LAYING FISHY EGGS [J].

VONDELL, JH .

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[9]

VONDELL JH, NAIONAL B

[10]

VONDELL JH, 1938, COLL FEATHERFAX, V9, P4

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