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| The In fluence of the Spices on the Quality of Salted Egg |
| Xu Mingshing;Dong Kaifa;Yan Jianfen;Xong Qiang |
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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.
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2000, Vol. 14 
