Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
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| Description | scholarly article |
| Author/s |
author: Mehmet Musa Özcan |
| Publication date | May 17, 2019 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |