Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions-Reference-Cited by-同舟云学术

Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions

Published:2017-11-23 Issue:2 Volume:55 Page:513-522
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Quan Tran Hong,Benjakul Soottawat

Funder

Prince of Songkla University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2960-6/fulltext.html

Reference35 articles.

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2. Akter Y, Kasim A, Omar H, Sazili AQ (2014) Effect of storage time and temperature on the quality characteristics of chicken eggs. J Food Agric Environ 12:87–92

3. Alleoni ACC (2006) Albumen protein and functional properties of gelation and foaming. Sci Agric 63:291–298

4. AOAC (2000) Official methods of analysis, 17th edn. Association of Analytical Communities, Gaithersburg

5. Bell D (1996) Effects of temperature and storage time on egg weight loss. Poult Int 35:56–65

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