Wongnen, C.; Panpipat, W.; Saelee, N.; Rawdkuen, S.; Grossmann, L.; Chaijan, M.
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. Foods 2023, 12, 2261.
https://doi.org/10.3390/foods12112261
AMA Style
Wongnen C, Panpipat W, Saelee N, Rawdkuen S, Grossmann L, Chaijan M.
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. Foods. 2023; 12(11):2261.
https://doi.org/10.3390/foods12112261
Chicago/Turabian Style
Wongnen, Chantira, Worawan Panpipat, Nisa Saelee, Saroat Rawdkuen, Lutz Grossmann, and Manat Chaijan.
2023. "A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting" Foods 12, no. 11: 2261.
https://doi.org/10.3390/foods12112261
APA Style
Wongnen, C., Panpipat, W., Saelee, N., Rawdkuen, S., Grossmann, L., & Chaijan, M.
(2023). A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. Foods, 12(11), 2261.
https://doi.org/10.3390/foods12112261