Possibilities of enhancing the colour of egg yolk

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 853-856

  Dvořák, Petr ^a   Suchý, Pavel ^a   Straková, Eva ^a   Kopřiva, Vladimír ^a  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

CIELAB; Egg; Food colour; Yolk

Indexed keywords

PIGMENT; XANTHOPHYLL;

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; CZECH REPUBLIC; EGG YOLK; FEMALE; FLOWER; INBRED STRAIN; MARIGOLD; METABOLISM; POACEAE;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; ANIMALS, INBRED STRAINS; CHICKENS; CZECH REPUBLIC; EGG YOLK; FEMALE; FLOWERS; PIGMENTS, BIOLOGICAL; POACEAE; TAGETES; XANTHOPHYLLS;

EID: 84856644643     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4657     Document Type: Article

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