Change in rapid salting kinetics and characteristics of hen egg yolks-Reference-Cited by-同舟云学术

Change in rapid salting kinetics and characteristics of hen egg yolks

Published:2022-09 Issue: Volume:329 Page:111090
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Yaotong,Ma Yanqiu,Chi Yujie,Chi Yuan

Funder

The Modern Agricultural Industry Technology System

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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4. Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs;Bao;LWT-Food Science and Technology,2020

5. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics;Barbosa-Pereira;Foodserv. Res. Int.,2019

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