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Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens
Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens
2020
Toki Nishiyama
Koichi Nakagawa
Tomokazu Imabayashi
Shun Iwatani
Naoyuki Yamamoto
Nobumichi Tsushima
Keywords:
Eggshell
Bacillus subtilis
Food science
Biology
Forced molting
Probiotic
Correction
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