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Updated: Oct 1, 2025

Probing the Limits of Egg Recognition Using Egg Rejection Experiments Along Phenotypic Gradients
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Egg yolk colour in organic production as affected by feeding - Consequences for farmers and consumers

Angela Sünder1, Mirja Wilkens1, Volker Böhm2

  • 1Department of Animal Sciences, Animal Nutrition Physiology, University of Goettingen, Kellnerweg 6, 37077 Goettingen, Germany.

Food Chemistry
|March 6, 2022
PubMed

Keywords:
AMDCarotenoidsConventionalNativeSaponifiedXanthophylls

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