Comparative study of fatty-acid composition of table eggs from the Jeddah food market and effect of value addition in omega-3 bio-fortified eggs
By: Khan, Shahidah Aziz; Khan, Aziz; Khan, Sarah A.…[et al.]. Saudi Journal of Biological Sciences. Vol. 24, no. 4 (May. 2017), pp.929-935, 7 p.
Subjects: Eggs; Fatty acids; Omega-3 fatty acids