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Taste and Nutritional Differences of Non-Factory Farmed vs. Factory Farmed Eggs and Poultry
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Brower, Sunny & Dorsey, Jillian & Malvetti, Kate & Fagan, Julie M.. Taste and Nutritional Differences of Non-Factory Farmed vs. Factory Farmed Eggs and Poultry. Retrieved from https://doi.org/doi:10.7282/T35B00WR

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TitleTaste and Nutritional Differences of Non-Factory Farmed vs. Factory Farmed Eggs and Poultry
NameBrower, Sunny (Author); Dorsey, Jillian (Author); Malvetti, Kate (Author); Fagan, Julie M. (Author)
Date Created2013
SubjectAnimal Topics, Poultry, Eggs, Factories, Poultry farms, Conventional farming, Nutrition, Taste, Local farms
Extent17 p.
DescriptionIs there really a difference in the taste, nutrition, and environmental factors, between factory and free-range poultry and eggs?
NoteFall 2013
NoteAccompanied by video file
Genreresearch study
Persistent URLhttps://doi.org/doi:10.7282/T35B00WR
LanguageEnglish
Data Life Cycle Event(s)
   Type: Course
   Label: Colloquium: Ethics in Science and Society
   Date: 2013
   Detail: Paper and video completed in partial requirement for the course, Colloquium: Ethics in Science and Society.
   Teacher: Julie M. Fagan (SEBS - Animal Science, Rutgers University)
CollectionGGREAT Student Projects
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work
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