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A new type of ripened, low-fat cheese with bioactive properties
Comparison of Different Egg Albumen Fractions as Sources of Ovomucin
Conjugated linoleic acids in milk fat: Variation and physiological effects
Qualitative and Quantitative Liquid Chromatographic Analysis Methods for the Determination of the Effects of Feed Supplements on Hen Egg Yolk Phospholipids
Characterization of crude ovomucins obtained from various egg white layers
Effect of Cholecalciferol-Enriched Hen Feed on Egg Quality