Figures index

From

Comparative Study on Nutritional Compositions and Pathogenic Microorganism Isolated from Green Turtle Egg and Chicken Egg

Hashikin N.K., Amirul F.M.A., Affan A.A., Ghani A.A.A., Rinalfi T.P.T.A., Zakaria Z., Azlan C.A., Hassim H.A.

Journal of Food and Nutrition Research. 2021, 9(3), 142-147 doi:10.12691/jfnr-9-3-6
  • Figure 1. Total crude protein percentage in turtle egg and chicken egg.
  • Figure 2. Total fatty acids and different classification; Omega-3 (N3PUFA) and Omega-6 polyunsaturated (N6PUFA), monounsaturated (MUFA), and saturated fatty acids (SFA)
  • Figure 3. Bacterial isolated from turtle and chicken eggshell and their percentage over the total number of isolated plates
  • Figure 4. Bacterial isolated from turtle egg content