Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

Title
Effect of salting processes on chemical composition, textural properties and microstructure of duck egg
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 4, Pages 625-633
Publisher
Wiley
Online
2009-01-06
DOI
10.1002/jsfa.3492

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