CHAPTER 7 – EGGS
作者： Marjorie P. Penfield , Ada Marie Campbell
DOI: 10.1016/B978-0-12-157920-3.50011-9
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摘要: Publisher Summary Eggs serve important roles in many food products because of their diverse functional properties. This chapter discusses the structure and composition eggs relation to The three properties that are importance with respect preparation coagulation, emulsification, foaming. As soon as egg is laid, changes begin take place lower its quality cause spoilage. Eggs used properties, They also may add color flavor products. more than one function a product are, therefore, difficult replace. Processed marketed refrigerated, dried, frozen for use industry quantity production. Research has led development new processing techniques adoption regulations ensure safety processed
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