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Journal of Chemistry
Volume 2015 (2015), Article ID 569746, 8 pages
http://dx.doi.org/10.1155/2015/569746
Research Article

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

1Food Engineering Department, Faculty of Agriculture, Namik Kemal University, 59030 Tekirdag, Turkey
2Animal Science Department, Faculty of Agriculture, Namik Kemal University, 59030 Tekirdag, Turkey
3Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
4Arda Vocational School, Trakya University, 22030 Edirne, Turkey

Received 20 January 2015; Accepted 25 April 2015

Academic Editor: Giuseppe Gattuso

Copyright © 2015 Umit Gecgel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Umit Gecgel, Ismail Yilmaz, Eser Kemal Gurcan, Salih Karasu, and Gizem Cagla Dulger, “Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats,” Journal of Chemistry, vol. 2015, Article ID 569746, 8 pages, 2015. doi:10.1155/2015/569746