Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

Journal of the Science of Food and Agriculture

Volumn 89, Issue 4, 2009, Pages 625-633

  Kaewmanee, Thammarat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Duck egg; Immersing method; Paste coating; Salting; Textural property

Indexed keywords

EID: 62449267506     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3492     Document Type: Article

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