The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria. Global Journal of Science Frontier Research, [S. l.], v. 13, n. 13, p. 11–20, 2013. Disponível em: https://journalofscience.org/index.php/GJSFR/article/view/. Acesso em: 24 oct. 2026.