Effects of Acids and Salts on Physicochemical and Rheological Properties of Pickled Duck Eggs (Meidan)
碩士 === 國立中興大學 === 食品科學系 === 93 === Plum brine (salinity 23.24%, pH 2.98, and titratable acidity level of citric acid of 2.35%) is the transudate which produced by pickling plums with salt, containing plum extraction, high salt content, organic acids content and plum flavors. Because the salinity of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/64141161053565602698 |