A simple method to evaluate oil in salted egg
Author:
Affiliation:
1. Department of Biological and Environmental Engineering, Hefei University, Hefei, China
2. College of Food Science, South China Agricultural University, Guangzhou, China
Funder
Science and Technology Project of Anhui Province in China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1311345
Reference12 articles.
1. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
2. Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg
3. Changes in Yolk States of Duck Egg during Long-Term Brining
4. Oil exudation and histological structures of duck egg yolks during brining
5. Effects of desalted duck egg white peptides and their products on calcium absorption in rats
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4. Extraction and Characterization of Lysozyme from Salted Duck Egg White;Foods;2022-11-09
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