Effect of Different Cooking Methods on Quality of Salted Egg Yolk
In this study, three cooking methods, namely baking, ultrasonic treatment and steam, were employed for cooking salted egg yolk (SEY). The effects of different cooking methods on the quality of SEY were investigated by considering moisture content, salt content, apparent oil yield, color, texture cha...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040349 |
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