Martino, G., Haouet, M. N., Marchetti, S., Grotta, L. and Ponzielli, V. (2014) “Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability”, Asian Journal of Agriculture and Food Sciences, 2(4). Available at: https://www.ajouronline.com/index.php/AJAFS/article/view/1470 (Accessed: 26 April 2024).