The effect on quality of pickled salted duck eggs using the novel method of pulsed pressure osmotic dehydration-Reference-Cited by-同舟云学术

The effect on quality of pickled salted duck eggs using the novel method of pulsed pressure osmotic dehydration

Published:2018-01-25 Issue:4 Volume:42 Page:e13581
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yuan Li¹,Zhang Jie¹,Wu Jie¹,Gao Zhenjiang²,Xie Xinfang¹,Wang Zhidong¹^ORCID,Wang Xiaotuo¹

Affiliation:

1. Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences; Beijing, 100193 China

2. College of Engineering; China Agricultural University, P.O. Box 194; Beijing 100083 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13581/fullpdf

Reference24 articles.

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2. Texture profile analysis;Bourne;Food Technology,1978

3. Inhibition of lysinoalanine formation in alkali-pickled duck egg (pidan);Chang;Food Research International,1999

4. Study on the process of salted eggs under pulsed pressure;Chen;Transactions of the Chinese Society of Agricultural Engineering,2006

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