Changes in yolk states of duck egg during long-term brining

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 733-736

  Lai, Kung Ming ^a   Chi, Suey Ping ^b   Ko, Wen Ching ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

Brining; Duck egg; Gelation; Granulation; Oil off ratio; Yolk

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; DUCK; EGG YOLK; FOOD PRESERVATION; FOOD PROCESSING; HEATING; LIPID COMPOSITION; NONHUMAN; TIME;

ANIMALS; COOKERY; DUCKS; EGG YOLK; FOOD PRESERVATION; SODIUM CHLORIDE; TIME FACTORS;

ANAS SP.; ANIMALIA;

EID: 0032967068     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980486r     Document Type: Article

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