Influences of different fermentation and ripeningtemperatures on enzyme activities, physicochemicaland sensory properties of salted egg white sufuduring processing
碩士 === 國立中興大學 === 動物科學系所 === 102 === Duck eggs, which are rich in nutrients, are mainly consumed as in forms of processed products. Salted egg white is seldom to be used due to its high salt content. Sufu is a well-accepted traditional fermented soybean product due to its unique flavor,c...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/82616269105719296801 |