KARAALP, M.; KAYA, H.; AKSAKAL, V. Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 5, n. 13, p. 1802–1809, 2018. DOI: 10.24925/turjaf.v5i13.1802-1809.1635. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/1635. Acesso em: 28 may. 2024.