Abstract：In this research,a comparative study was carried out between spice-in-brine salting and traditional brine salting methods.It was indicated from the result that spices performed a function of accelerating salt permeation into the interior of the egg,it affected the moisture level of the egg and that it brought about a notable drop in protein viscosity.
徐明生；董开发；鄢建芬；熊强. 香辛料对咸蛋腌制的影响[J]. 肉类研究, 2000, 14(4): 38-39.
Xu Mingshing;Dong Kaifa;Yan Jianfen;Xong Qiang. The In fluence of the Spices on the Quality of Salted Egg. Meat Research, 2000, 14(4): 38-39.
2000, Vol. 14 
