The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria

The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria

Dr. E.I. Adeyeye

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1 Ekiti State University

GJSFR Volume 13 Issue B3

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References

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E Adeyeye,E Afolabi (2004). Amino acid composition of three different types of land snails consumed in Nigeria.
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

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Dr. E.I. Adeyeye. 2013. \u201cThe Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria\u201d. Global Journal of Science Frontier Research - B: Chemistry GJSFR-B Volume 13 (GJSFR Volume 13 Issue B3): .

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GJSFR Volume 13 Issue B3
Pg. 11- 20

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

amino acids profiles duck francolin turkey whole eggs

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Submission ReceivedFebruary 1, 2013
RevisedFebruary 1, 2013
Peer Review Double Blind
Handling Editor
Accepted March 2, 2013
Published March 12, 2013

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Issue date

April 2, 2013

Language

English

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Total Score: 106

Country: Nigeria

Subject: Global Journal of Science Frontier Research - B: Chemistry

Authors: Dr. E.I. Adeyeye (PhD/Dr. count: 1)

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Total Downloads: 2547

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