Resultat och påverkan

Julkaisu:ARO, H.S., KIISKINEN, T., PERTTILÃ?, S., TUPASELA, T., HUOPALAHTI, R., RYHÃ?NEN, E.-L. 1999. Changes in egg yolk lipid composition of hens fed with a by-product from black currant processing and its effects on sensory and foaming properties of eggs. In: Edited by: Luigi G. Cavalchini and Daniela Baroli. Eggs and egg products quality : Proceedings of VIII European symposium on the quality of eggs and egg products, Vol.II, 19-23 September 1999, Bologna, Italy. p. 143-146