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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2017
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| Materias: | |
| 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 |