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

Hou, Chih-Yao; Lin, Chia-Min; Patel, Anil Kumar; Dong, Chengdi; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin; Huang, Ping-Hsiu.

Hou CY; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Lin CM; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Patel AK; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC.
Dong C; Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC.
Shih MK; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC.
Hsieh CW; Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC.
Hung YL; Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 402 Taiwan, ROC.
Huang PH; Department of Medical Research, China Medical University Hospital, Taichung City, 404 Taiwan, ROC.

J Food Sci Technol ; 60(3): 966-974, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36908336