Effect of Stabiliser on the Textural Property of Egg Curd Prepared From Liquid Egg White

TANG Honggang, GUO Shichun, YANG Huijuan, XIAO Chaogeng, LU Wenjing, CHEN Di, CHEN Lihong

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (2) : 307-314.

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Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (2) : 307-314. DOI: 10.11869/j.issn.100-8551.2020.02.0307
Food Irradiation·Food Science

Effect of Stabiliser on the Textural Property of Egg Curd Prepared From Liquid Egg White

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 34(2): 307-314 https://doi.org/10.11869/j.issn.100-8551.2020.02.0307

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