Browsing Food Engineering / Gıda Mühendisliği by Subject "Yolk sac composition"
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Acclimation to heat during incubation. 2. Embryo composition and residual egg yolk sac fatty acid profiles in chicks (Poultry Science Association, 2008-06)The aim of the research was to evaluate embryo composition and changes in egg yolk fatty acid composition during embryonic development as a function of incubation temperature and age of breeders. Eggs obtained from a common ...