TITLE

Structure and composition analysis of egg yolk

AUTHOR(S)
Xin Wang; Qigen Tong
PUB. DATE
July 2014
SOURCE
Advanced Materials Research;2014, Vol. 997, p112
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
In this paper, the structure and composition of the egg yolk to solve the quality problem of the salted egg, preserved egg, and other products have a guiding role. Refrigeration, heating, formaldehyde solidification method is adopted to study the macroscopic and microscopic structure of egg yolks, results show that three levels yolks, respectively is the middle elastic layer, sand viscous layer, the outer layer, egg yolk, the three layers of macroscopic and microscopic structure exists a big difference.
ACCESSION #
99603243

 

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