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Marianne Hammershøj

Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Original languageEnglish
JournalLivestock Science
Pages (from-to)37-43
Number of pages7
Publication statusPublished - 2016

    Research areas

  • Poultry, Organic agriculture, Forage material, Egg, Fatty acids, Yolk colour

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