Impact of Salting on Chemical Compositions, Physicochemical and Functional Properties of Duck Egg

Files

341108.pdf (6.95 MB)

Date

Authors

Thammarat Kaewmanee

Publisher

Prince of Songkla University

Description

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010

Keywords

Food additives Analysis, Salted eggs, Salting of food, Food Analysis

URI

http://kb.psu.ac.th/psukb/handle/2010/7617

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