Comparison of the cholesterol content and nutritional value of chicken eggs processed by different methods | AVESİS

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Comparison of the cholesterol content and nutritional value of chicken eggs processed by different methods

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AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., GÜRBÜZ O., YÜCEL A.

1st International Functional and Nutraceutical Foods Symposium, Antalya, Turkey, 27 - 29 April 2004, (Summary Text)

Publication Type: Conference Paper / Summary Text
City: Antalya
Country: Turkey
Bursa Uludag University Affiliated: Yes