Work

Chapter 18 Nutritional Evaluation of Egg Compounds

Year: 2007

Type: article

Author: Ingrid Seuß‐Baum

Institution: Fulda University of Applied Sciences

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2516213469

FWCI:

Cites: 61

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Related to: 10