Article · Journal · 2012

The Effect of Varied Dietary Crude Protein Levels with Balanced Amino Acids on Performance and Egg Quality Characteristics of Layers at First Laying Phase

Food and Nutrition Sciences

Citations: 24from other works
Field-weighted impact: 2.121.00 is the world average for its field and year
Among its field: 84th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

Gbemiga O. AdeyemoFirst authorCorresponding
- University of Ibadan (NG)
as printed: Gbemiga Oladimeji Adeyemo
Sulaiman Adewole Abioye
- University of Ibadan (NG)
Foluke Abimbola AderemiSenior author
- Bowen University (NG)
as printed: Foluke A. Aderemi