Cite
HARVARD Citation
Özcan, M. et al. (2019). Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils. Journal of food processing and preservation. 43 (7), p. n/a. [Online].
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Özcan, M. et al. (2019). Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils. Journal of food processing and preservation. 43 (7), p. n/a. [Online].