Botsoglou, N A <br/><br/>
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.  [electronic resource] 

 -  British poultry science  Dec 2005 
 - 701-7 p.  digital 
<br/><br/> Publication Type: Controlled Clinical Trial; Journal Article 
<br/><br/><label>ISSN: </label>0007-1668 
<br/><br/><label>Standard No.: </label>10.1080/00071660500392092  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animal Nutritional Physiological Phenomena<br/>Animals<br/>Chickens<br/>Crocus<br/>Dietary Supplements<br/>Egg Yolk--drug effects<br/>Female<br/>Oxidation-Reduction--drug effects<br/>Plant Preparations--administration & dosage<br/>Refrigeration<br/>Temperature<br/>Time Factors<br/>alpha-Tocopherol--administration & dosage