Salted duck eggs were rich in prote

Salted duck eggs were rich in protein and fat. Only slight
changes in lipid composition and fatty acid profile were found in
egg during salting, compared with fresh egg. Salting induced solidification
of yolk, accompanied with oil exudation and the development
of a gritty texture. Additionally, moisture removal and the
association of egg yolk granules most likely contributed to the
development of solidified yolk.

ผลลัพธ์ (อังกฤษ) 2:

Salted duck eggs were rich in protein and fat. Only slight
Changes in lipid and fatty acid composition were Profile Found in
Egg during salting, compared with Fresh Egg. Salting induced Solidification
of yolk, accompanied with Oil exudation and the Development
of a gritty texture. Additionally, Moisture Removal and the
association of Egg yolk granules Most likely contributed to the
Development of solidified yolk.