Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

Author： Kaewmanee Thammarat  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.6, Iss.2, 2013-02, pp. : 367-376

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