Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

Published 2008 View Full Article

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Title
Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 112, Issue 3, Pages 560-569
Publisher
Elsevier BV
Online
2008-06-16
DOI
10.1016/j.foodchem.2008.06.011

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