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The Quality Characteristics Formation and Control of Salted Eggs: A Review

Xiaoya Li1,2,3, Shuping Chen1,2,3, Yao Yao1,2,3

  • 1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Foods (Basel, Switzerland)
|October 14, 2022
PubMed

Keywords:
affecting factorscontrolformation mechanismquality characteristicssalted eggs

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