HIGHLIGHTS
- who: Jing-Shou Zhang et al. from the College of Engineering, China Agricultural University, Qinghua Donglu, Beijing, China have published the article: Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation, in the Journal: Foods 2022, 2630 of 30/08/2022
- what: The experimental results showed that under optimal conditions the salt content in all four layers of the egg white was about 2.8% after 48 This study provides a solution to ensure the constant salinity of different layers of pickled eggs . . .
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