Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk. [electronic resource]

By: Contributor(s): Producer: 20060524Description: 701-7 p. digitalISSN:
  • 0007-1668
Subject(s): Online resources: In: British poultry science vol. 46
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Publication Type: Controlled Clinical Trial; Journal Article

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