[PDF][PDF] 咸蛋黄超高压成型与质构分析
杜冰， 夏雨， 李燕杰， 张延杰， 邬海雄， 杨公明 - 农业机械学报, 2010 - j-csam.org
通过超高压技术使蛋白质变性来加工咸蛋黄, 可有效解决原料利用率低, 腌制周期长等问题.
以新鲜蛋黄为原料, 浸入氯化钠溶液中进行超高压处理, 考察了浸泡时间, 压力和保压时间对咸 …
以新鲜蛋黄为原料, 浸入氯化钠溶液中进行超高压处理, 考察了浸泡时间, 压力和保压时间对咸 …
The safety of ready-to-eat dairy products
AK Greene, ZB Güzel-Seydim… - Ready-to-Eat Foods …, 2010 - api.taylorfrancis.com
Cattle, sheep, and goats were domesticated in the Near East at least 10,000 years ago. Up
until recently, the earliest known uses of milk as a food were believed to have been in the …
until recently, the earliest known uses of milk as a food were believed to have been in the …
[引用][C] Synergistic effect of High hydrostatic pressure processing, food additives or pH on foodborne pathogens
C Yu-Ting