利用蛋清酿造营养型酱油的研究

【摘要】 以蛋清为原料，经酸解、中和、加曲及发酵等一系列工序．探讨生产高营养蛋清酱油的最佳工艺条件，并对产品进行了理化和微生物学分析。更多还原

【Abstract】 Using egg white as maerial, the best processing condihons were studied to produce nutritional egg white soy sauce by acidiing, neutraliking, adding startr and fearenting.The physical and chedcal properties and microbiology of product were analysed更多还原