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Duck egg albumen: physicochemical and functional properties as affected by storage and processing
The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423336/ https://ncbi.nlm.nih.gov/pubmed/30956290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03669-x |
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