Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye
Authors
Ewelina Węsierska
Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland
Katarzyna Niemczyńska
Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland
Małgorzata Pasternak
Department of Animal Product Technology, University of Agriculture in Kraków, Kraków, Poland
Anna Arczewska-Włosek
National Research Institute of Animal Production, Kraków, Poland
Language: English
Page range: 1009 - 1020
Submitted on: Jan 13, 2019
Accepted on: Mar 29, 2019
Published on: Oct 30, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2019 Ewelina Węsierska, Katarzyna Niemczyńska, Małgorzata Pasternak, Anna Arczewska-Włosek, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.