Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
Crossref DOI link: https://doi.org/10.1007/s13197-016-2439-x
Published Online: 2017-01-09
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Juhaimi, Fahad Al
Uslu, Nurhan
Özcan, Mehmet Musa
License valid from 2017-01-01