Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers
ABSTRACT Nowadays consumers are more concerned about food quality as well as how food is produced. Moreover, consumer demand for more natural, nutritious, safer to eat, and environmentally sustainable food has drawn attention to alternative breeding systems, such as a free-range system. Hens' e...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2019
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000400420 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|