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Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
This study demonstrates a novel concept of salted yolk processing using fresh duck egg yolk. Salted yolks are produced to comply with good agricultural practice and allow better traceability of the raw materials. This methodology also prevents the curing of albumin as in the normal whole-egg brining...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Japan Poultry Science Association
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477177/ https://www.ncbi.nlm.nih.gov/pubmed/32908414 http://dx.doi.org/10.2141/jpsa.0160027 |