Source: Food Science and Technology. Unidade: ESALQ
Subjects: OVO, LINHAGENS ANIMAIS, GALINHAS POEDEIRAS, URUCUM, ADITIVOS ALIMENTARES PARA ANIMAL
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SPADA, Fernanda Papa et al. Viscosity of egg white from hens of different strains fed with commercial and natural additives. Food Science and Technology, v. 32, n. 1, p. 47-51, 2012Tradução . . Disponível em: https://doi.org/10.1590/S0101-20612012005000017. Acesso em: 11 out. 2024.APA
Spada, F. P., Gutierrez, É. M. R., Souza, M. C. de, Brazaca, S. G. C., Lemes, D. E. A., Fischer, F. S., et al. (2012). Viscosity of egg white from hens of different strains fed with commercial and natural additives. Food Science and Technology, 32( 1), 47-51. doi:10.1590/S0101-20612012005000017NLM
Spada FP, Gutierrez ÉMR, Souza MC de, Brazaca SGC, Lemes DEA, Fischer FS, Coelho AAD, Savino VJM. Viscosity of egg white from hens of different strains fed with commercial and natural additives [Internet]. Food Science and Technology. 2012 ; 32( 1): 47-51.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/S0101-20612012005000017Vancouver
Spada FP, Gutierrez ÉMR, Souza MC de, Brazaca SGC, Lemes DEA, Fischer FS, Coelho AAD, Savino VJM. Viscosity of egg white from hens of different strains fed with commercial and natural additives [Internet]. Food Science and Technology. 2012 ; 32( 1): 47-51.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/S0101-20612012005000017
