Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleImpact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs.SubjectsEGG processing; EGG quality; EGG preservation; FROZEN foods; SPRAY drying; FATTY acids; LINOLENIC acids; EGG products industryPublicationPakistan Veterinary Journal, 2010, Vol 30, Issue 4, p219ISSN0253-8318Publication typeArticle