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Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(8)
BACKGROUND To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+ , Mg2+ , Ca2+ , Zn2+ ) were used to replace NaCl to simulate salted eggs partially. The effects of these ions on the phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93b6eec878008e66ed0440ff468254b4
https://pubmed.ncbi.nlm.nih.gov/34813108
https://pubmed.ncbi.nlm.nih.gov/34813108
