The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共7页
• 作者

  Min-Min Ai; Shan-Guang Guo; Quan Zhou; Wei-Liang Wu; Ai-Min Jiang;

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• 作者单位

  College of Food Science South China Agricultural University;

  College of Food Science South China Agricultural University;

  College of Food Science South China Agricultural University;

  Institute of Nutrition and Food Safety Guangdong Provincial Center for Disease Control and Prevention;

  College of Food Science South China Agricultural University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Salted duck egg; Yolk; Texture profile; Rheological property; Sodium chloride;

  机译：盐渍鸭蛋;yolk;纹理概况;流变性质;氯化钠;