Non-Standard Eggs as an Alternative Source of Protein

dc.contributor.author	Nazirova Raxnamoxon Muxtorovna
dc.contributor.author	Ahmedova Ziyoda
dc.date.accessioned	2025-12-29T18:27:59Z
dc.date.issued	2023-12-06
dc.description.abstract	It is known that eggs are a complete food product. Eggs contain a full range of essential amino acids necessary for the full functioning of the body. The article discusses the problem of using broken eggs in the production of feed for young animals of various farm animals
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/8/article/view/464
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25595
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/8/article/view/464/445
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Web of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 1 No. 9 (2023): WOA; 31-36
dc.source	2938-3781
dc.subject	protein, eggs, proteins, atomization, egg powder, digestibility, phospholipids, protein source.
dc.title	Non-Standard Eggs as an Alternative Source of Protein
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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