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Material Type: Artigo
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Evaluation of egg yolk colourBovskova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Mikova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and NutritionCzech Journal of Food Sciences, 2014-01, Vol.32 (3), p.213-217 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |