Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
Fourier transform infrared (FTIR) study of pidan white and yolk treated with different cations were investigated in comparison to the fresh duck egg. FTIR study of PbO2 and ZnCl2 treated pidan white and yolk at a level of 2 g kg−1 had different spectra to those of fresh egg. The amide B with wavenum...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2014
|
| Online Access: | http://journalarticle.ukm.my/8148/1/09_Palanivel.pdf http://journalarticle.ukm.my/8148/ http://www.ukm.my/jsm/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|