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dc.contributor.authorGrabez, Vladana
dc.contributor.authorEgelandsdal, Bjørg
dc.contributor.authorCruz, Ana
dc.contributor.authorHallenstvedt, Elin
dc.contributor.authorMydland, Liv Torunn
dc.contributor.authorAlvseike, Ole
dc.contributor.authorKåsin, Karoline
dc.contributor.authorRuud, Lene
dc.contributor.authorKarlsen, Victoria
dc.contributor.authorØverland, Margareth
dc.date.accessioned2022-08-05T10:32:03Z
dc.date.available2022-08-05T10:32:03Z
dc.date.created2022-04-29T11:58:49Z
dc.date.issued2022
dc.identifier.citationPoultry Science. 2022, 101 (5), 1-13.
dc.identifier.issn0032-5791
dc.identifier.urihttps://hdl.handle.net/11250/3010328
dc.language.isoeng
dc.titleUnderstanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes.
dc.title.alternativeUnderstanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes.
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-13
dc.source.volume101
dc.source.journalPoultry Science
dc.source.issue5
dc.identifier.doi10.1016/j.psj.2022.101749
dc.identifier.cristin2020070
dc.relation.projectNorges forskningsråd: 237841
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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