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

Article

Abstract: Water and lipid changes play important roles for the quality formation of salted duck eggs. In the p

Palabras claves:

Duck egg, NMR and MRI, Quality Characteristics, Salting, Water and lipid dynamics

Autores:

Cheng S., Mingqian Tan, Song Y., Wang H., Wang X., Yang P., Zhang T.

Fuentes:

scopus