Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop VisessanguanVolume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01975.x
File:
PDF, 718 KB
english, 2011