18 research outputs found
The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration
Americanization and Authenticity: Italian Food Products and Practices in the 1950s and 1960s
Effects of Selenium Sources and Levels on Reproductive Performance and Selenium Retention in Broiler Breeder, Egg, Developing Embryo, and 1-Day-Old Chick
Potential of microalgae as source of health-beneficial bioactive components in produced eggs
Determination of selenomethionine, selenocysteine, and inorganic selenium in eggs by HPLC–inductively coupled plasma mass spectrometry
Effects of Selenium Source and Level on Growth Performance, Tissue Selenium Concentrations, Antioxidation, and Immune Functions of Heat-Stressed Broilers
Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens
Effects of Different Selenium Sources on Laying Performance, Egg Selenium Concentration, and Antioxidant Capacity in Laying Hens
Spanish and European innovation diffusion: a structural hole approach in the input–output field
C67, D57, O33,