Changes in proximate composition and salt content of duck eggs as influenced by salting / Ainnur Atira Mohammad Seri

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Changes in proximate composition and salt content of duck eggs as influenced by salting / Ainnur Atira Mohammad Seri

Salting is one of the most popular preservation methods for eggs. Therefore, there is a need for adequate information on how egg compositions change during the salting period. Fresh duck eggs were obtained and divided into five sampling groups including a group of fresh eggs. All sample groups exce...

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Bibliographic Details
Main Author:	Mohammad Seri, Ainnur Atira
Format:	Student Project
Language:	English
Published:	2016
Subjects:	Laboratories. General works QR Microbiology
Online Access:	https://ir.uitm.edu.my/id/eprint/35021/

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