Dry Eggshells In Oven
Amino acid profile of eggs subjected to different oven drying temperatures: The effect of oven drying temperature on amino acids composition of egg is shown in Fig. 1-12. Alanine composition (0.063%) was higher at 50C while histidine (0.048%) and isoleucine (0.089%) compositions were higher at 40C (Fig. 2 and 3).
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