pickled egg
Selected indexed studies
- Effect of processing technologies on the digestibility of egg proteins. (Compr Rev Food Sci Food Saf, 2021) [PMID:34355496]
- Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step. (J Food Prot, 2013) [PMID:24215686]
- A review on the development of pickled eggs: rapid pickling and quality optimization. (Poult Sci, 2023) [PMID:36682130]
_Worker-drafted node — pending editorial review._
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Sources
- The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. (2024) pubmed
- Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. (2014) pubmed
- Pickled egg production: effect of brine acetic acid concentration and packing conditions on acidification rate. (2014) pubmed
- Effect of processing technologies on the digestibility of egg proteins. (2021) pubmed
- Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step. (2013) pubmed
- A review on the development of pickled eggs: rapid pickling and quality optimization. (2023) pubmed
- Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk. (2025) pubmed
- A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method. (2023) pubmed
- Chemical and structural changes in preserved white egg during pickled by vacuum technology. (2013) pubmed
- Development of novel green methods for preparation of lead-free preserved pidan (duck egg). (2023) pubmed