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 : 625-633No physical items for this record
YI2009 M07
Paste coating method; Immersing method; Salted eggs
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