Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures ; volume:14 ; number:1 ; day:7 ; month:3 ; year:2024 ; pages:1-9 ; date:12.2024
Scientific reports ; 14, Heft 1 (7.3.2024), 1-9, 12.2024
- Creator
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Wlaźlak, Sebastian
Brzycka, Zuzanna
Ragus, Weronika
Banaszak, Mirosław
Grabowicz, Małgorzata
- Contributor
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-56351-4
- URN
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urn:nbn:de:101:1-2405102118278.950724942956
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:56 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Wlaźlak, Sebastian
- Brzycka, Zuzanna
- Ragus, Weronika
- Banaszak, Mirosław
- Grabowicz, Małgorzata
- SpringerLink (Online service)