Effects of acid-induced aggregation on physico-chemical properties and texture characteristics of hen
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 90 === ABSTRACT Hen eggs, it was separate to egg white and yolk, then the egg white filled into inedible acetate cellulose casing, and soaked in 5% acetic acid, lactic acid or citric acid solution. The pH of egg white from 9.2 decreased to 3.8, acidity from...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52354850761963729000 |