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Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Qian Yu1, Yujie Chi1, Yuan Chi2

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.

Journal of Food Science
|October 27, 2023
PubMed

Keywords:
compound sugar and saltemulsionsimage analysisliquid egg yolkthermal stability

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