The egg yolk color is improved by replacing NC with QPM equally(P<0.1), but Haugh unit score and eggshell strength are not improved(P>0.1).
与普通玉米相比，在日粮中使用优质蛋白玉米可提高鸡蛋的蛋黄颜色评分（P<0.1），不会降低鸡蛋的哈夫单位和蛋壳强度（P>0.1）。
Add a spoon of cold water before the coagulation of frying egg yolk. It will reserve its tenderness and color.
煎荷包蛋时，在蛋黄即将凝固之际，可浇上一汤匙冷开水。这会让蛋熟后又黄又嫩，色味俱佳。
The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.
采用双螺杆挤压膨化机对蛋黄粉进行加工，研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。
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