| 鸭蛋腌制过程中某些成分变化规律的研究 |
| |
| 引用本文： | 田钗 张凤宽. 鸭蛋腌制过程中某些成分变化规律的研究[J]. 吉林农业大学学报, 1992, 14(2): 74-77 |
| |
| 作者姓名： | 田钗 张凤宽 |
| |
| 作者单位： | 吉林农业大学食品科学系(田钗，张凤宽，王严)，吉林农业大学食品科学系(尹晓莉) |
| |
| 摘 要： | 本文对鸭蛋腌制过程中pH值、含水量及蛋黄油量和游离脂肪酸含量的变化规律进行了初步研究。结果表明,除游离脂肪酸外,pH值、含水量、蛋黄油量有很大变化。其中,pH值、含水量下降,蛋黄油量增高。
|
| 关 键 词： | 鸭蛋 腌制 成分 变化规律 |
Variation Of Some Components Of Duck Eggs In Salting Process |
| |
| Tian Chai. Variation Of Some Components Of Duck Eggs In Salting Process[J]. Journal of Jilin Agricultural University, 1992, 14(2): 74-77 |
| |
| Authors: | Tian Chai |
| |
| Abstract: | In this experiment, some parameters (albumen, yolk pH and water , yolk oil and free fat acid contents) were determined. The results showed that albumen, yolk pH and water content decreased and yolk oil content increased in 30 days. The free fat acid in yolk did not show obvious change. |
| |
| Keywords: | Salted duck egges Parameters Changing regulaton |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
