"
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"
written by Lily M. Vargas-Rodríguez, Jesús E. Morales-Barrera, José G. Herrera-Haro, Juan Antonio-Bautista, Roberto López-Pozos, David Hernández-Sánchez,
published by
Food and Nutrition Sciences,
Vol.7 No.14, 2016
has been cited by the following article(s):
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[1]
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Overview on recent findings of nutritional and non-nutritional factors affecting egg yolk pigmentation
World's Poultry Science Journal,
2022
DOI:10.1080/00439339.2022.2046447
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[2]
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Effect of Bacterial or Fungal Phytase Supplementation on the Performance, Egg Quality, Plasma Biochemical Parameters, and Reproductive Morphology of Laying Hens
Animals,
2021
DOI:10.3390/ani11020540
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