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Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

机译:鸡蛋和蛋糕的化学 - 营养参数和挥发性曲线由来自ISA Warren铺设母鸡饲喂的鸡蛋饲喂挤压亚麻籽

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摘要

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed.
机译:目的:本研究的目的是评估用鸡蛋饲喂的鸡蛋和蛋蛋白蛋糕制造的鸡蛋和蛋糕的化学营养参数,氧化稳定性和挥发性曲线。

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