We researched the storage characters of egg yolk lecithin by warming the samples. The samples were also treated in different packaging ways. We assayed the changes of some indexes including acid value、 TBA-value、 color-degree and smell. The results of research indicated that vacuum packaging was the optimum way to storage egg yolk lecithin.
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
