Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
نویسندگان
چکیده
منابع مشابه
Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2016
ISSN: 1225-8563
DOI: 10.5851/kosfa.2016.36.4.458