Effects of green tea and chinese tea on the composition and physical properties of pidan white

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 907-916

  Ganasen, Palanivel ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; FLUORESCENCE INTENSITIES; GREEN TEA; PRE-TREATMENT; TEXTURAL PROPERTIES;

ACETIC ACID; HARDNESS; PH; PHYSICAL PROPERTIES;

PICKLING;

EID: 83155175354     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00544.x     Document Type: Article

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