Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white graduall...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Naxin, Liu, Huiping, Zhang, Xiaowei, Wang, Hongni, Liu, Shaojuan, Chen, Pei, Yu, Weijie, Liu, Kai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960827/
https://www.ncbi.nlm.nih.gov/pubmed/29805279
http://dx.doi.org/10.5851/kosfa.2018.38.2.291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960827/
https://www.ncbi.nlm.nih.gov/pubmed/29805279
http://dx.doi.org/10.5851/kosfa.2018.38.2.291

Ejemplares similares