EFECTO DE LA SUPLEMENTACIÓN CON ACEITE DE HIGADO DE BACALAO EN LA COMPOSICIÓN QUÍMICA DE CARNE DE GALLINAS PONEDORAS.

Castañeda Ovando, Araceli

2010

Juan Ramírez Godínez, Elizabeth Contreras López, Judith Jaimez Ordaz, Araceli Castañeda Ovando y Javier Añorve Morga. EFECTO DE LA SUPLEMENTACIÓN CON ACEITE DE HIGADO DE BACALAO EN LA COMPOSICIÓN QUÍMICA DE CARNE DE GALLINAS PONEDORAS. Memorias in extenso del XXIII Congreso Nacional de Química Analítica. Editadas por la Asociación Mexicana de Química Analítica, A.C. México, 2010. ISBN 978-607-9048-01-3

Related articles

INCREASING THE COLOR STABILITY OF BLACKBERRY EXTRACTS BY CONDENSATION REACTIONS.

RELEASE OF BIOACTIVE PEPTIDES BY LACTIC ACID BACTERIA IN COMMERCIAL FERMENTED MILKS

EVALUATION OF THE PHYSICOCHEMICAL CHARACTERISTICS OF THE BEAN SPECIES PHASEOLUS VULGARIS FROM THE V...

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var.Valencia) Bagasse in Est...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

PHYSICOCHEMICAL CHARACTERIZATION OF WHEY IN THE VALLEY OF TULANCINGO

EFFECT OF CHERRY EXTRACT ON CHOLESTEROL REDUCTION.

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var. Valencia) Bagasse in the Es...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization