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Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
This study demonstrates a novel concept of salted yolk processing using fresh duck egg yolk. Salted yolks are produced to comply with good agricultural practice and allow better traceability of the raw materials. This methodology also prevents the curing of albumin as in the normal whole-egg brining...
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| Publicado no: | J Poult Sci |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Japan Poultry Science Association
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7477177/ https://ncbi.nlm.nih.gov/pubmed/32908414 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2141/jpsa.0160027 |
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