Effect of Citric Acid, Phytase and Calcium Levels on the Calcium and Phosphorus Content in Egg: Yolk-Albumen and Shell, Yolk Color and Egg Quality in Diets of Laying Hens ()
Affiliation(s)
ABSTRACT
KEYWORDS
Share and Cite:
Copyright © 2024 by authors and Scientific Research Publishing Inc.
This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.