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Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain.
Sasaki, Keisuke; Watanabe, Genya; Motoyama, Michiyo; Narita, Takumi; Kawai, Hiromi; Kobayashi, Tetsuya; Fujimura, Shinobu; Kobayashi, Namika; Honda, Fuyuko; Matsushita, Koichi; Nakajima, Ikuyo.
Affiliation
  • Sasaki K; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
  • Watanabe G; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
  • Motoyama M; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
  • Narita T; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
  • Kawai H; Aomori Prefectural Industrial Technology Research Center, Nohedzi 039-3156, Japan.
  • Kobayashi T; Niigata University, Faculty of Agriculture, Niigata 950-2181, Japan.
  • Fujimura S; Niigata University, Faculty of Agriculture, Niigata 950-2181, Japan.
  • Kobayashi N; Yamanashi Prefectural Livestock Dairy Technology Center, Chuo 409-3812, Japan.
  • Honda F; Chiba Prefectural Livestock Research Center, Yachimata 289-1113, Japan.
  • Matsushita K; Yamanashi Prefectural Livestock Dairy Technology Center, Chuo 409-3812, Japan.
  • Nakajima I; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
J Poult Sci ; 56(3): 231-235, 2019 Jul 25.
Article in En | MEDLINE | ID: mdl-32055219
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Poult Sci Year: 2019 Type: Article Affiliation country: Japan
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Poult Sci Year: 2019 Type: Article Affiliation country: Japan