Effect of salting processes on chemical composition, textural properties and microstructure of duck egg /
Kaewmanee, Thammarat
Effect of salting processes on chemical composition, textural properties and microstructure of duck egg / Thammarat Kaewmanee, Soottawat Benjakul and Wonnop Visessanguan
YI2009 M07
Paste coating method; Immersing method; Salted eggs
EGGS--IF
IF 35 (216)
Journal of the Science of Food and Agriculture 89 (4) 2009 : 625-633 0022-5142