Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201409739049045.pdf
Reference25 articles.
1. Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan)
2. Quantification of Racemization of Amino Acids in Alkaline-Treated Duck Eggs by Micellar Capillary Electrophoresis
3. Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs
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