Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WEI Mei-juan, CHEN Hong-bing, TONG Ping, GAO Jin-yan. Advances on Comprehensive Utilization of Salted Duck Egg White[J]. Science and Technology of Food Industry, 2020, 41(17): 334-338. DOI: 10.13386/j.issn1002-0306.2020.17.056
Citation: WEI Mei-juan, CHEN Hong-bing, TONG Ping, GAO Jin-yan. Advances on Comprehensive Utilization of Salted Duck Egg White[J]. Science and Technology of Food Industry, 2020, 41(17): 334-338. DOI: 10.13386/j.issn1002-0306.2020.17.056
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Advances on Comprehensive Utilization of Salted Duck Egg White

    Abstract
  • Salted duck egg white is a by-product of duck egg processing and high-quality proteins with high nutritional value and good processing properties.However a large amount of salted duck egg white is discarded every year,resulting in a waste of egg resources and polluting the environment at the same time. And only a small amount of salted duck egg white is added to the feed currently.The research of salted duck egg white is summarized in this paper,and aims to provide a reference and theoretical basis for the high value utilization of salted duck egg white,leading to be a useful reference for the reuse of salted duck egg white.
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