Hens' feed fortified with pectin, xanthan gum, and guar gum to reduce cholesterol in muscle and yolk

被引：0
|
作者：
Prabandari, Novia Dwi [1 ]
Asmarani, Diah Ayu [1 ]
机构：
[1] Univ Indonesia, Publ Hlth Nutr, Depok, Indonesia
来源：
ANNALS OF NUTRITION AND METABOLISM | 2015年 / 67卷
关键词：
pectin; Xanthan gum; Guar gum; laying hen; Cholesterol; Yolk;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
149/296
引用
收藏
页码：495 / 495
页数：1
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