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A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal...
| 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/PMC10253070/ https://www.ncbi.nlm.nih.gov/pubmed/37297504 http://dx.doi.org/10.3390/foods12112261 |