Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability.

Zheng NY, Chen YC, Chen YP, Shiu JS, Wang SY

Open source

DOI
10.1016/j.psj.2021.101373
Published
2021 Sep
Container
Poultry science
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.psj.2021.101373,
  title = {Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability.},
  author = {Zheng NY and Chen YC and Chen YP and Shiu JS and Wang SY},
  year = {2021},
  journal = {Poultry science},
  doi = {10.1016/j.psj.2021.101373},
  url = {https://doi.org/10.1016/j.psj.2021.101373}
}

RIS

TY  - JOUR
TI  - Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability.
AU  - Zheng NY
AU  - Chen YC
AU  - Chen YP
AU  - Shiu JS
AU  - Wang SY
PY  - 2021
JO  - Poultry science
DO  - 10.1016/j.psj.2021.101373
UR  - https://doi.org/10.1016/j.psj.2021.101373
ER  -

APA

NY, Z., YC, C., YP, C., JS, S., & SY, W. (2021). Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability.. Poultry science. https://doi.org/10.1016/j.psj.2021.101373

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