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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

A simple method to evaluate oil in salted egg

Zhong Feng WangDepartment of Biological and Environmental Engineering, Hefei University, Hefei, ChinaCorrespondence[email protected]
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Chao DaiCollege of Food Science, South China Agricultural University, Guangzhou, ChinaView further author information
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Tai Yu WangDepartment of Biological and Environmental Engineering, Hefei University, Hefei, ChinaView further author information
Pages 1816-1822 | Received 29 Jan 2017, Accepted 22 Mar 2017, Published online: 29 Dec 2017

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Kotchikpa Justin Ekpo, Da-Afi Akpénè Akakpo, Koba Ulrich Spéro Edikou, Gbênankpon Donald Laurent Atchouke, Germais Elolo Osseyi & Joseph Dossou. (2022) Comparative Study of Organoleptic Quality and Use Test of Pasteurized, Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin. Journal of Culinary Science & Technology 0:0, pages 1-13.
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Articles from other publishers (2)

Xinjun Yao, Jicheng Xu, Yu Xun, Tianyin Du, Mengqi Huang & Jun Guo. (2023) High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. Frontiers in Nutrition 10.
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Xinjun Yao, Jicheng Xu, Benu Adhikari, Weiqiao Lv & Huizhi Chen. (2022) Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white. Journal of Food Processing and Preservation 46:8.
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