Published in
Elsevier, LWT - Food Science and Technology, (95), p. 143-149, 2018
DOI: 10.1016/j.lwt.2018.04.074
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Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
Journal article published in 2018 by
Shasha Cheng,
Tan Zhang,
Xiaohui Wang,
Yukun Song,
Huihui Wang,
Haitao Wang,
Peiqiang Yang,
Mingqian Tan 
This paper was not found in any repository, but could be made available legally by the author.
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