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Karaalp, M., Kaya, H. and Aksakal, V. 2018. Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs. Turkish Journal of Agriculture - Food Science and Technology. 5, 13 (Jan. 2018), 1802–1809. DOI:https://doi.org/10.24925/turjaf.v5i13.1802-1809.1635.