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| 001 | BR2016002585 | ||
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_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
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| 041 | _a(En) | ||
| 072 | _aL02; L01 | ||
| 100 | 1 | _aFaitarone, A.B.G. | |
| 100 | 1 | _aGarcia, E.A. | |
| 100 | 1 | _aRoça, R.O. | |
| 100 | 1 | _aAndrade, E.N. | |
| 100 | 1 | _aVercese, F. | |
| 100 | 1 | _aPelicia, K. | |
| 245 | 1 | _aYolk color and lipid oxidation of the eggs of commercial white layers fed diets supplemented with vegetable oils | |
| 650 | _aGALINHA PARA POSTURA | ||
| 650 | _aOVO | ||
| 650 | _aDIETA | ||
| 650 | _aSUPLEMENTO ALIMENTAR | ||
| 650 | _aOLEO VEGETAL | ||
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_tBrazilian Journal of Poultry Science (Brazil) _xISSN 1516-635X _g(Jan-Mar 2016), v. 18(1) p. 9-16 _wBR2016002585 |
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_a202311 _bLúcia _c55 _dLúcia Elande |
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