CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS

COMPARATIVE STUDIES ON NUTRIENTS AND FATTY ACIDS PROFILES OF OSTRICH, DUCK AND CHICKEN EGGS

CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY

Chemical Composition, Deterioration Criteria and Microbiological Quality of Edible Ostrich Giblets

Chemical Analysis and Nutritive Study of Egg Components for Different Breeds and Crosses.

Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

MICROBIOLOGICAL STUDIES ON DETERIORATED HEN EGGS

Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit

INVESTIGATION OF MICROBIAL SPOILAGE OF HEN EGGS

STUDYING THE CHEMICAL COMPOSITIONS OF CHICKEN EGGS FOLLOWING INFECTION WITH INFECTIOUS BRONCHITIS VIRUS