MARTINO, G.; HAOUET, M. N.; MARCHETTI, S.; GROTTA, L.; PONZIELLI, V. Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 2, n. 4, 2014. Disponível em: https://www.ajouronline.com/index.php/AJAFS/article/view/1470. Acesso em: 24 apr. 2024.