Changes in proximate composition and salt content of duck eggs as influenced by salting / Ainnur Atira Mohammad Seri
Salting is one of the most popular preservation methods for eggs. Therefore, there is a need for adequate information on how egg compositions change during the salting period. Fresh duck eggs were obtained and divided into five sampling groups including a group of fresh eggs. All sample groups exce...
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| Μορφή: | Student Project |
| Γλώσσα: | English |
| Έκδοση: |
2016
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| Διαθέσιμο Online: | https://ir.uitm.edu.my/id/eprint/35021/1/35021.pdf |