The Effect of Dietary Calcium Level on the Efficiency of Ascorbic Acid in Maintenance of Egg Shell Thickness at Increased Environmental Temperatures ,
Open Access
- 1 November 1960
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 39 (6) , 1401-1406
- https://doi.org/10.3382/ps.0391401
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The Effect of Ascorbic Acid in the Diet of Adult Chickens on Calcium Utilization by the ProgenyJournal of Nutrition, 1959
- Further Evidence on the Value of Ascorbic Acid for Maintenance of Shell Quality in Warm Environmental TemperaturePoultry Science, 1959
- The Effect of Ascorbic Acid on Egg Quality FactorsPoultry Science, 1958
- Effect of Ascorbic Acid and of Orange Juice on Calcium and Phosphorus Metabolism of WomenJournal of Nutrition, 1957
- The influence of different levels of dietary calcium upon egg-shell thickness, with a study of the relationship between egg-shell thickness and porosityThe Journal of Agricultural Science, 1946