Karaalp, M., H. Kaya, and V. Aksakal. “Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs”. Turkish Journal of Agriculture - Food Science and Technology, vol. 5, no. 13, Jan. 2018, pp. 1802-9, doi:10.24925/turjaf.v5i13.1802-1809.1635.