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About this Agricultural and Biological Sciences article
Oil Content and Fatty Acid Composition of Eggs Cooked in Drying Oven, Microwave and Pan by Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa
- Publisher
- Springer-Verlag; Springer India; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0022-1155)
- Published
- 2017
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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