We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleUse of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs.AuthorsLian, Zixuan; Qiao, Longshan; Zhu, Guanghong; Deng, Yun; Qian, Bingjun; Yue, Jin; Zhao, YanyunPublicationJournal of Food Science (John Wiley & Sons, Inc.), 2014, Vol 79, Issue 3, pE354ISSN0022-1147Publication typearticleDOI10.1111/1750-3841.12361