Open AccessCOMPARISON OF CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF PEKIN DUCK AND CHERRY VALLEY DUCK EGGS
Author(s) -
Dalibor Bedeković,
Zlatko Janječić,
Davor Filipovıć,
Ante Galić,
Stjepan Pliestić
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.3.7
Subject(s) - composition (language) , chemical composition , biology , zoology , food science , chemistry , art , organic chemistry , literature