This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging, International Journal of Food Properties, August 2010, Taylor & Francis,
DOI: 10.1080/10942910903013142.
You can read the full text:
The following have contributed to this page
