kinetics of hydrolysis of chicken egg white by organic acids
碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === There have been several literature dealing with the acid hydrolysis of egg albumen. However , there may exist some derivatives , such as monochlorine product ( MCP ) , which could cause damage to human body. This concern can be lifted off by using organic acids....
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08769350961489906258 |