Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Suey-Ping Chi"'
Publikováno v:
Handbook of Fermented Meat and Poultry. :89-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88a0a77db21a1220d93f4d51d9577c37
https://doi.org/10.1002/9781118522653.ch11
https://doi.org/10.1002/9781118522653.ch11
Autor:
Yun Chu Wu, Suey Ping Chi
Publikováno v:
Handbook of Fermented Meat and Poultry. :79-88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e1456a82ffa7cfdd4cb9ff77a120a42
https://doi.org/10.1002/9781118522653.ch10
https://doi.org/10.1002/9781118522653.ch10
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:733-736
To elucidate the relationship between shyandan yolk formation and NaCl penetration degree, fresh duck eggs were brined in 26% NaCl and a prolonged brining test was conducted for up to 24 weeks. Shyandan yolk was obtained from brine-cured duck shell e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47b9e6ae711a17a3d62f1cb56c064074
https://doi.org/10.1021/jf980486r
https://doi.org/10.1021/jf980486r
Autor:
Suey-Ping Chi, Kuo-Hsuen Tseng
Publikováno v:
Journal of Food Science. 63:27-30
Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 28-days; 35 days were required for the sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2044868edb646ed2f573dbd0c9094bc9
https://doi.org/10.1111/j.1365-2621.1998.tb15668.x
https://doi.org/10.1111/j.1365-2621.1998.tb15668.x
Publikováno v:
Hong Kong Physiotherapy Journal; January 2010, Vol. 28 Issue: 1 p28-28, 1p