The Development and quality evaluation of mixed drum-hot air dried egg flakes
碩士 === 靜宜大學 === 食品營養學系 === 85 === In order to increase the utilization of liquid egg and provide theconsumers the choice of new type egg product, the development ofdrum-dried flavored egg flakes was conducted. Chicken egg yolk andegg white...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/35173490856855572422 |