Changes in lipid properties of duck egg yolks under extreme processing conditions
ABSTRACT: The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as hig...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-07-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121001747 |