Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  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

Cooked duck egg; Cooked salted duck egg; Microstructure; Salting; Textural property

Indexed keywords

EGG WHITE; OIL; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DRUG EFFECT; DUCK; EGG YOLK; FOOD HANDLING; METHODOLOGY; SCANNING ELECTRON MICROSCOPY; TIME;

ANIMALS; COOKING; DUCKS; EGG WHITE; EGG YOLK; FOOD HANDLING; FOOD TECHNOLOGY; MICROSCOPY, ELECTRON, SCANNING; OILS; SODIUM CHLORIDE; TIME FACTORS;

EID: 79952107074     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01975.x     Document Type: Article

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