Characteristics of egg parts, chemical composition and nutritive value of Japanese quail eggs - a review

• Autorzy: Tolik D. , Polawska E. , Charuta A. , Nowaczewski S. , Cooper R.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

Japanese quail; quail egg; morphology; chemical composition; cholesterol; fatty acid content; lipid fraction; amino acid; mineral composition; vitamin composition; nutritive value

• Wydawca: -
• Czasopismo: Folia Biologica
• Rocznik: 2014
• Tom: 62
• Numer: 4
• Opis fizyczny: p.287-292,ref.

Twórcy

autor

Tolik D.

• Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Polawska E.

• Institute of Genetics and Animal Breeding PAS, Postepu 36A, 05-552 Magdalenka, Poland

autor

Charuta A.

• Vertebrates Morphology Department, Siedlce University of Natural Sciences and Humanities, Konarskiego 2, 08-110 Siedlce, Poland

autor

Nowaczewski S.

• Faculty of Animal Breeding and Biology, Department of Poultry Science, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Cooper R.

• Dog Kennel Lane, 5 Eurohouse, United Kingdom

Identyfikatory

DOI

10.3409/fb62_4.287