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

Subjects--Topical Terms:
EGGS--IF

Call Number: IF 35 (216)

Source: Journal of the Science of Food and Agriculture 89 (4) 2009 : 625-633 0022-5142