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Updated: May 7, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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通过不同的包装延长全蛋粉的保质期:基于多变量加速保质期测试模型

Jingnan Zang1, Mingmin Qing1, Yujie Chi1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|July 27, 2024
PubMed
概括

用PE-PP-Al材料包装全蛋粉 (WEP) 最好保持其质量. 这种包装通过抑制水分流失,凝结和氧化来延长保质期,这对于食品的稳定性至关重要.

关键词:
加快的保质期可以使用.多变量动力学 多变量动力学包装 包装是一种包装.整个蛋粉的整个蛋粉.

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