Nutritive Value of Egg and Meat and its Processing
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Date
2010
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
Turkey egg is considered to be one of the best sources of animal protein. The Turkey meat is low fat, high protein compared with red meat and is therefore a good raw material for products to be made for an increasingly sedentary and informed consumer.
Description
Keywords
Veterinary Science, Poultry Science