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Effect of boiling on fatty acid composition and tocopherol content of hen,duck, and quail egg oils |
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| Authors: | Mehmet Musa Özcan Fahad Al Juhaimi Nurhan Uslu Kashif Ghafoor Elfadil E. Babiker Isam A. Mohamed Ahmed Omer N. Alsawmahi |
| Affiliation: | 1. Faculty of Agriculture, Department of Food Engineering, Selcuk University, Konya, Turkey;2. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia |
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