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      Development of novel green methods for preparation of lead-free preserved pidan (duck egg)

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          Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

          Imran Khan, Deog-Hwan Oh, SME Rahman (2016)
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            Changes in gel characteristics of egg white under strong alkali treatment

            Zhangyi Chen, Jianke Li, Yonggang Tu … (2015)
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              Preparation and properties of calcium oxide from eggshells via calcination

              N. Tangboriboon, R. Kunanuruksapong, A. Sirivat (2012)
              Article 0 comments Cited 22 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Ping-Hsiu Huang: (View ORCID Profile)
                Journal
                Title: Journal of Food Science and Technology
                Abbreviated Title: J Food Sci Technol
                Publisher: Springer Science and Business Media LLC
                ISSN (Print): 0022-1155
                ISSN (Electronic): 0975-8402
                Publication date (Electronic): March 15 2022
                Article
                DOI: 10.1007/s13197-022-05417-0
                SO-VID: 1ab38bc6-18a9-4090-8282-93dfa6c50d08
                Copyright © © 2022
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                https://www.springer.com/tdm

                https://www.springer.com/tdm

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