Physicochemical and nutritional characteristics of preserved duck egg white
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/12/3130/8584054/3130.pdf
Reference37 articles.
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4. Volatile flavor compounds in yogurt: A review;Cheng;Crit. Rev. Food Sci. Nutr.,2010
5. Chinese standard GB 5009.4–2010. Determination of ash in foods;China,2010
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