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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Student Project |
| Language: | English |
| Published: |
2016
|
| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/35021/1/35021.pdf http://ir.uitm.edu.my/id/eprint/35021/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|