Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu.

Chen, Yi-Chao

Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu. [electronic resource] - Animal science journal = Nihon chikusan Gakkaiho Aug 2019 - 1070-1077 p. digital

Publication Type: Journal Article

1740-0929

10.1111/asj.13244 doi


Chemical Phenomena
Egg Proteins, Dietary--chemistry
Egg White--chemistry
Fermentation
Food Handling--methods
Glutamic Acid--analysis
Leucine--analysis
Nitrogen--analysis
Proteolysis
Sodium Chloride, Dietary
Temperature
Time Factors