Absorbency and amino-nitrogen in soy sauce were determined after treatment with gelatin and egg white.
Absorbency and amino-nitrogen in soy sauce were determined after treatment with gelatin and egg white.
结果表明，蛋清液是较好的澄清剂，其澄清度高且用量适中；明胶的处理效果稍差，且用量较少。
Absorbency and amino-nitrogen in soy sauce were determined after treatment with gelatin and egg white.
结果表明，蛋清液是较好的澄清剂，其澄清度高且用量适中；明胶的处理效果稍差，且用量较少。