Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. Th...

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Detalles Bibliográficos
Autores principales: Xu, Lilan, Zhao, Yan, Xu, Mingsheng, Yao, Yao, Nie, Xuliang, Du, Huaying, Tu, Yong-gang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5552285/
https://www.ncbi.nlm.nih.gov/pubmed/28797071
http://dx.doi.org/10.1371/journal.pone.0182912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5552285/
https://www.ncbi.nlm.nih.gov/pubmed/28797071
http://dx.doi.org/10.1371/journal.pone.0182912

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