The physico-chemical properties of duck’s salted egg white and its application
博士 === 國立海洋大學 === 食品科學系 === 87 === This study was to investigate the physico-chemical and functional properties of salted duck egg white (SDEW) which was treated by electrodialysis desalination or powderization processing. And, the effect of SDEW powder on textural characteristics of tilapia surimi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21373821634466137303 |