Studies on the antioxidative mechanism and application on ground pork meat with enzymatic hydrolysates of salted duck’s egg white by electrodialysis desalination
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 91 === In this study, the salted duck egg white was treated by electrodialysis desalination and hydrolyzed with the addition of 0.5% (w/w) protease (Protease N, Protease A or Prozyme 6) for 24 hours at 45℃ in a reactor. The hydrolysates were then freeze-drie...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52152434250197643172 |