“The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria”, GJSFR, vol. 13, no. B3, pp. 11–20, Jan. 2013, Accessed: Jun. 21, 2026. [Online]. Available: https://journalofscience.org/index.php/GJSFR/article/view/754