Author:
Zhao Jingyun,Guo Xiaohan,Chen Ze,Dai Yalei,Liang Hongshan,Deng Qianchun,Li Shugang,Zhou Bin
Publisher
Tsinghua University Press
Reference33 articles.
1. Desalination of whey by electrodialysis and ion exchange resins: analysis of both processes with regard to sustainability by calculating their cumulative energy demand;Greiter;J. Membr. Sci.,2002
2. Comparative study on the nutritional value of pidan and salted duck egg, Korean;Ganesan;J. Food Sci. Anim. Resour.,2014
3. Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg;Cheng;LWT-Food Sci. Technol.,2018
4. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting;Kaewmanee;Food Chem,2009
5. Quality, textural, and sensory properties of yellow alkaline noodles formulated with salted duck egg white;Tan;J. Food Quality,2016
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献