Vitamin Profiles of Eggs as Indicators of Nutritional Status in the Laying Hen: Riboflavin Study
Open Access
- 1 March 1993
- journal article
- Published by Elsevier in Poultry Science
- Vol. 72 (3) , 483-494
- https://doi.org/10.3382/ps.0720483
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Simultaneous determination of pyridoxine, riboflavin, and thiamin in fortified cereal products by high-performance liquid chromatographyJournal of Agricultural and Food Chemistry, 1984
- HPLC Determination of Riboflavin in Eggs and Dairy ProductsJournal of Food Science, 1982
- Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid ChromatographyJournal of Food Science, 1982
- The Effect of Nutrition on the Composition of Eggs ,Poultry Science, 1979
- The Use of the Ribonavinless Gene (rd) in Determining the Cause of Clubbed DownPoultry Science, 1965
- Riboflavin and Thiamine Content of Eggs from New Hampshire and White Leghorn Hens Fed Diets Containing Condensed Fish or Dried Whale SolublesPoultry Science, 1955
- Observations on the relationship between riboflavin, hatchability and clubbed downThe Journal of Agricultural Science, 1955
- Inherited Riboflavin Deficiency in Chicken EggsPoultry Science, 1954
- EFFECT OF LEVEL OF DIETARY RIBOFLAVIN UPON QUANTITY STORED IN EGGS AND RATE OF STORAGE1Journal of Food Science, 1940
- Further Studies on Vitamin G in Chick NutritionPoultry Science, 1937