Chemical Composition of Egg and Egg Products
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-41609-5_28-1
Reference83 articles.
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5. Bourgeois Adragna O (1994) Valuer nutritionnelle del’oeuf. In: Thapon JL, Bourgeois WG (eds) L’oeuf et les ovoproduits. Laviosier, Paris, pp 6–26
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