Thyagarajan, D.Ashok, A.Anjana, V.R.Leelavathi, M.2018-03-212018-03-212010http://krishikosh.egranth.ac.in/handle/1/5810042233Turkey 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.en-USVeterinary SciencePoultry ScienceBook chapter