1966•Revue de l'Agriculture, BruxellesRequires access

Relative value of yellow maize, lucerne meal, maize gluten meal (42), Brazilian maize gluten meal (60) and carophyll (10) for the pigmentation of egg yolks.

G. De Groote

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Key concepts: Gluten, Meal, Biology, Agronomy, Corn gluten meal, Food science, Soybean meal, Raw material

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Relative value of yellow maize, lucerne meal, maize gluten meal (42), Brazilian maize gluten meal (60) and carophyll (10) for the pigmentation of egg yolks. — Research Paper | ScholarLens