HIGHLIGHTS
- who: Eridiong O. Onyenweaku and collaborators from the Department of Human Nutrition and Dietetics, University of Calabar, Calabar, Nigeria have published the Article: Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores, in the Journal: Biochemistry Research International of 12/07/2022
- what: This study compared the protein quality of bird eggs (raw and boiled) using their AA scores since some individuals consume raw eggs for various reasons. The authors focused on different eggs and the variation in their protein content. This research showed that the five egg species under . . .
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