Failure of Epoxy and Hydroxy Fatty Acids to Cause Egg Discoloration When Fed to Laying Hens
Open Access
- 1 July 1965
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 44 (4) , 1097-1099
- https://doi.org/10.3382/ps.0441097
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Substances in Plants of the Order Malvale Causing Pink Whites in Stored EggsPoultry Science, 1959
- Detection of Chromatographic Spots in PaperScience, 1957
- Malvalic Acid and its StructureNature, 1957
- Sterculic Acid and its Halphen ReactionNature, 1956
- Structure of Sterculic Acid and other Analogous Fatty AcidsNature, 1955