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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| 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 |