A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method

In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators. Results indicated the salt content of egg white and egg yolk increased rapidly in the salt-preserved salt...

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Detalles Bibliográficos
Autores principales: Xiao, Chaogeng, Zhang, Yue, Gong, Ting, Lu, Wenjing, Chen, Di, Zhang, Cen, Wang, Haiyan, Guan, Rongfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094396/
https://www.ncbi.nlm.nih.gov/pubmed/37048298
http://dx.doi.org/10.3390/foods12071477

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094396/
https://www.ncbi.nlm.nih.gov/pubmed/37048298
http://dx.doi.org/10.3390/foods12071477

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