Effect of salting processes on chemical composition, textural properties and microstructure of duck egg / Thammarat Kaewmanee, Soottawat Benjakul and Wonnop Visessanguan
Call Number: IF 35 (216) Material type:
ArticleSubject(s): EGGS -- IF
In:
Journal of the Science of Food and Agriculture 89 (4) 2009 : 625-633
No physical items for this record
YI2009 M07
Paste coating method; Immersing method; Salted eggs
There are no comments on this title.