摘要：In this research, the emulsion properties of quail, pheasant and goose eggs and the effect of NaCI and K2HPO4 addition on it were investigated. For these purpose, the whole egg, yolk and egg white of the three different poultry species were emulsified with 2,5% NaCI and 0,25% K2HPO4. Emulsion capacity, emulsion stability ratio, the oil and water separations of addition each samples were measured as parameters. The emulsions of the egg portions of the three different poultry species had different stability ratios.
