Abstract：Formulas and processing technologies for 8 salted egg products were compared in the present study,with the Golden Egg as the raw material.Four of them were selected as the Salted Golden Egg for factory-scale production.
马俪珍；张美玲；孙卫青；王芳. 咸金蛋加工的工艺研究[J]. 肉类研究, 2000, 14(3): 32-36 https://doi.org/10.7506/rlyj1001-8123-200003012
Ma Lizhen. A Study on the Salted Golden Egg Processing. Meat Research, 2000, 14(3): 32-36 https://doi.org/10.7506/rlyj1001-8123-200003012
2000, Vol. 14 
