Effect of salting on the antioxidant capacity of duck egg
2019
Karthikeyan Venkatachalam(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Food Technology) E-mail:[email protected]
AGROVOC Keywords
Bibliographic information
Pagination
1083-1088
Other Subjects
Antioxidant activities; Duck eggs; Prolonged salting
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Kasetsart University
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