Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg

Published 2011 View Full Article

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Title
Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume 5, Issue 5, Pages 1502-1510
Publisher
Springer Nature
Online
2011-01-14
DOI
10.1007/s11947-011-0510-1
References
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