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 (Articles)
Lily M. Vargas-Rodríguez, Jesús E. Morales-Barrera, José G. Herrera-Haro, Juan Antonio-Bautista, Roberto López-Pozos, David Hernández-Sánchez
Food and Nutrition Sciences
Vol.7 No.14,December 9, 2016
DOI:
10.4236/fns.2016.714124
1,517 Downloads 2,368 Views Citations