| 000 | 01339 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250518043952.0 | ||
| 264 | 0 | _c20191023 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1740-0929 | ||
| 024 | 7 |
_a10.1111/asj.13244 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aChen, Yi-Chao | |
| 245 | 0 | 0 |
_aInfluences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu. _h[electronic resource] |
| 260 |
_bAnimal science journal = Nihon chikusan Gakkaiho _cAug 2019 |
||
| 300 |
_a1070-1077 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 |
_aEgg Proteins, Dietary _xchemistry |
| 650 | 0 | 4 |
_aEgg White _xchemistry |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aGlutamic Acid _xanalysis |
| 650 | 0 | 4 |
_aLeucine _xanalysis |
| 650 | 0 | 4 |
_aNitrogen _xanalysis |
| 650 | 0 | 4 | _aProteolysis |
| 650 | 0 | 4 | _aSodium Chloride, Dietary |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aWang, Wei-Ting | |
| 700 | 1 | _aChen, Wen-Shyan | |
| 700 | 1 | _aTan, Fa-Jui | |
| 773 | 0 |
_tAnimal science journal = Nihon chikusan Gakkaiho _gvol. 90 _gno. 8 _gp. 1070-1077 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/asj.13244 _zAvailable from publisher's website |
| 999 |
_c29798802 _d29798802 |
||