Evaluación de la calidad del huevo de mesa almacenado a diferentes temperaturas en gallinas ponedoras suplementadas con tres tipos de vegetales
This research was conducted in the Poultry Program of the Fifth Experimental prick, of the National University of Loja, in order to evaluate the effect pigment three vegetables (R1: turnip, R2: cabbage, R3: lettuce ) in yolk color and quality of stored egg at different temperatures (T1 = 15 - 20; T2...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2016
|
| Konular: | |
| Online Erişim: | http://dspace.unl.edu.ec/jspui/handle/123456789/14415 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle