Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The p...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2018-11-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100503&lng=en&tlng=en |