Studies on Functional Properties of Pasteurized Frozen Liquid Whole Eggs with Glycerol and Enzymes
碩士 === 台南科技大學 === 生活應用科學研究所 === 95 === The purpose of this study was to investigate the properties of liquid egg white and liquid whole egg during refrigerating and freezing and the influences of glycerol and enzyme on the functional properties of liquid whole egg, to provide the cognitive and util...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/15089397864027403456 |