Physicochemical properties of salted pickled yolks from duck and chicken eggs

Physicochemical properties of salted pickled yolks from duck and chicken eggs

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	CHI, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 1 (1998), p. 27-30
Materias:	Propiedades físico-químicas Huevos Pato Lípidos Yema de huevo Gallina Encurtidos Salado
Publicación relacionada:	Contenido en: Journal of Food Science

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