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Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop VisessanguanVolume:
112
Year:
2009
Language:
english
Pages:
10
DOI:
10.1016/j.foodchem.2008.06.011
File:
PDF, 2.09 MB
english, 2009