Zheng, N.-Y.; Chen, Y.-P.; Liu, Y.-C.; Shiu, J.-S.; Chang, L.-B.; Wang, S.-Y.
Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks. Foods 2024, 13, 3892.
https://doi.org/10.3390/foods13233892
AMA Style
Zheng N-Y, Chen Y-P, Liu Y-C, Shiu J-S, Chang L-B, Wang S-Y.
Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks. Foods. 2024; 13(23):3892.
https://doi.org/10.3390/foods13233892
Chicago/Turabian Style
Zheng, Nian-Yao, Yen-Po Chen, Yu-Cheng Liu, Jia-Shian Shiu, Lian-Ben Chang, and Sheng-Yao Wang.
2024. "Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks" Foods 13, no. 23: 3892.
https://doi.org/10.3390/foods13233892
APA Style
Zheng, N.-Y., Chen, Y.-P., Liu, Y.-C., Shiu, J.-S., Chang, L.-B., & Wang, S.-Y.
(2024). Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks. Foods, 13(23), 3892.
https://doi.org/10.3390/foods13233892