Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

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Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1*

Author Affiliations

1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia; 2Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.

*Correspondence | Nurul Huda, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia; Email: drnurulhuda@ums.edu.my

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This Issue

March 2022

Vol. 10, Iss. 1, Pages 1-134

Journal of Animal Health and Production

Journal of Animal Health and Production

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

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Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1*

Journal of Animal Health and Production

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Journal of Animal Health and Production

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Special Issues

Membership/Association

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1*

Journal of Animal Health and Production

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