학술저널
Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제33권 제2호
-
2013.04214 - 220 (7 pages)
- 10
커버이미지 없음
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk(P
(0)
(0)