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咸鸭蛋腌制过程中蛋黄凝聚变化分析.
- Source :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Apr2023, Vol. 23 Issue 4, p377-389, 13p
- Publication Year :
- 2023
-
Abstract
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- Subjects :
- EGG yolk
IONIC bonds
OIL seepage
HYDROPHOBIC interactions
IONIC strength
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 23
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
- Publication Type :
- Academic Journal
- Accession number :
- 163901095
- Full Text :
- https://doi.org/10.16429/j.1009-7848.2023.04.035