, 1997 Bu çalışmada kadife çiçeği ekstraktı (KÇE) ve kırmızı biber ekstaktının (KBE) yumurta sarısının rengi ve yumurta verimi üzerine etkileri incelenmiştir.
F. Kırkpınar, C. F. Çalışkan
core
Lutein- and astaxanthin-fortified eggs can greatly improve both nutritional and economic values of eggs. High doses of lutein and astaxanthin are often supplemented in hen diets to rapidly accumulate lutein and astaxanthin in eggs.
Xia Chen +10 more
core +1 more source
Research note: A machine learning approach for authentication of laying hen housing systems based on egg quality parameters. [PDF]
Poult SciVan Nerom S +4 more
europepmc +1 more source
Ultrasound- and Enzyme-Assisted Protein Extracts From Sprouted <i>Moringa oleifera</i> Seeds as Functional Egg Yolk Replacers in Sustainable Plant-Based Mayonnaise. [PDF]
Int J Food SciFrimpong RY +3 more
europepmc +1 more source
Genetic parameters associated with cholesterol in egg yolk and blood serum of the chicken
, 1977 Vita.A closed population of White Leghorns was used in this study to evaluate the importance of additive and nonadditive genetic variance in the inheritance of egg yolk and blood serum cholesterol in chickens.
Ali, Nahil Mohammed
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Wheat Bran Proteins as a Functional Ingredient in Plant-Based Mayonnaise. [PDF]
Food Sci NutrKrishnamoorthy V +3 more
europepmc +1 more source
Application of a Portable Reflectance Colorimeter to Evaluation of Egg Yolk Color.
Japanese poultry science, 1993 FUKUMA, Yoshinori +2 more
openaire +2 more sources
Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties. [PDF]
J Food SciYaver E, Güneş E, Adıyaman N.
europepmc +1 more source
Evaluating phenotypic correlations between internal and external egg quality indicators of Hy-Line Brown laying hens at 35 weeks of age. [PDF]
J Anim Sci TechnolOketch EO +6 more
europepmc +1 more source