A review on the development of pickled eggs: rapid pickling and quality optimization

Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have problems suc...

Descripción completa

Detalles Bibliográficos
Autores principales: Zheng, Mengting, Chen, Shuping, Yao, Yao, Wu, Na, Xu, Mingsheng, Zhao, Yan, Tu, Yonggang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876998/
https://www.ncbi.nlm.nih.gov/pubmed/36682130
http://dx.doi.org/10.1016/j.psj.2022.102468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876998/
https://www.ncbi.nlm.nih.gov/pubmed/36682130
http://dx.doi.org/10.1016/j.psj.2022.102468

Ejemplares similares