Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs

The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-s...

Descripción completa

Detalles Bibliográficos
Autores principales: Kang, Geunho, Seong, Pil-Nam, Cho, Soohyun, Ham, Hyoung-Joo, Kang, Sun-Moon, Kim, Dayae, Park, Beom-Young, Ba, Hoa Van
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018504/
https://www.ncbi.nlm.nih.gov/pubmed/27621685
http://dx.doi.org/10.5851/kosfa.2016.36.4.458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018504/
https://www.ncbi.nlm.nih.gov/pubmed/27621685
http://dx.doi.org/10.5851/kosfa.2016.36.4.458

Ejemplares similares