Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 95, Issue -, Pages 143-149
Publisher
Elsevier BV
Online
2018-04-27
DOI
10.1016/j.lwt.2018.04.074

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.