Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs

dc.contributor.author	KARAALP, MUSA
dc.contributor.author	KAYA, HACER
dc.contributor.author	AKSAKAL, VECİHİ
dc.date.accessioned	2019-12-16T11:23:17Z
dc.date.available	2019-12-16T11:23:17Z
dc.date.issued	2017-09-29
dc.identifier.uri	https://hdl.handle.net/20.500.12440/1676
dc.description.abstract	[Abstract Not Available]	en_US
dc.language.iso	eng	en_US
dc.publisher	1st International Organic Agriculture and Biodiversity Symposium 27-29 September 2017 Bayburt	en_US
dc.rights	Attribution-NoDerivs 3.0 United States	*
dc.rights	info:eu-repo/semantics/openAccess	en_US
dc.rights.uri	http://creativecommons.org/licenses/by-nd/3.0/us/	*
dc.subject	Organic egg	en_US
dc.subject	nutritional and sensory properties	en_US
dc.title	Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs	en_US
dc.type	presentation	en_US
dc.relation.publicationcategory	Uluslararası Yayın	en_US
dc.department	[Belirlenecek]	en_US
dc.authorid	0000-0001-9024-8525	en_US
dc.contributor.institutionauthor	[Belirlenecek]

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