Study on the effect of pH and surfactant on the foaming and foam stability of egg white

Study on the effect of pH and surfactant on the foaming and foam stability of egg white

碩士 === 國立海洋大學 === 食品科學系 === 90 ===

Bibliographic Details
Main Author:	吳奕智
Other Authors:	張正明
Format:	Others
Language:	zh-TW
Published:	2002
Online Access:	http://ndltd.ncl.edu.tw/handle/76046819285480262056

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