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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |