Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing
The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed fo...
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| Glavni autori: | , , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2024-01-01
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| Serija: | Ultrasonics Sonochemistry |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S1350417723004583 |
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