| ²é¿´: 413 | »Ø¸´: 1 | ||
| ±¾Ìû²úÉú 1 ¸ö ·ÒëEPI £¬µã»÷ÕâÀï½øÐв鿴 | ||
ÓêÑ©º®ÌìÒø³æ (СÓÐÃûÆø)
|
[ÇóÖú]
°ïæ·ÒëÒ»¸ö¾À½áµÄ¾ä×Ó
|
|
| According to this survey, inline processed eggs were observed to have lower percent solids. As one would expect, inline natural - break eggs also generally have a lower pH as compared to offl ine processed whole eggs. For whole egg obtained from blending egg yolk and egg white, the USDA has a requirement of 24.2% solids. |
» ²ÂÄãϲ»¶
Ò»Ö¾Ô¸±±¾©»¯¹¤´óѧ£¬³õÊԳɼ¨350Çóµ÷¼Á
ÒѾÓÐ14È˻ظ´
¸´ÊÔµ÷¼Á
ÒѾÓÐ4È˻ظ´
323·Ö£¨¼ÆËã»úÊÓ¾õºÍ´óÄ£ÐÍÏîÄ¿£©ÄÜÖ±½ÓÉÏÊÖ
ÒѾÓÐ3È˻ظ´
311·Ö 22408 Çóµ÷¼Á
ÒѾÓÐ3È˻ظ´
320·ÖÈ˹¤ÖÇÄܵ÷¼Á
ÒѾÓÐ7È˻ظ´
Ò»Ö¾Ô¸Ö£´ó0705Çóµ÷¼Á
ÒѾÓÐ4È˻ظ´
0703»¯Ñ§
ÒѾÓÐ10È˻ظ´
301Çóµ÷¼Á
ÒѾÓÐ10È˻ظ´
306·Ö²ÄÁÏÓ뻯¹¤Çóµ÷¼Á
ÒѾÓÐ6È˻ظ´
²ÄÁϵ÷¼Á
ÒѾÓÐ11È˻ظ´

8814402
ÖÁ×ðľ³æ (Ö°Òµ×÷¼Ò)
- ·ÒëEPI: 509
- Ó¦Öú: 18 (СѧÉú)
- ¹ó±ö: 0.381
- ½ð±Ò: 12916.1
- É¢½ð: 47
- ºì»¨: 16
- Ìû×Ó: 4183
- ÔÚÏß: 357.8Сʱ
- ³æºÅ: 1184404
- ×¢²á: 2011-01-06
- רҵ: Ò©ÎïѧÆäËû¿ÆÑ§ÎÊÌâ
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
¡ï ¡ï ¡ï ¡ï ¡ï ¡ï
°®ÓëÓêÏÂ: ½ð±Ò+1 2012-06-19 19:38:27
sltmac: ½ð±Ò+5, ·ÒëEPI+1 2012-07-27 08:48:19
°®ÓëÓêÏÂ: ½ð±Ò+1 2012-06-19 19:38:27
sltmac: ½ð±Ò+5, ·ÒëEPI+1 2012-07-27 08:48:19
| ¾À½á£¿According to this survey, inline processed eggs were observed to have lower percent solids.¸ù¾ÝÕâÏîµ÷²é£¬Éú²úÏß´¦ÀíµÄµ°Àà¹ÌÌ庬Á¿½ÏµÍ¡£ As one would expect, inline natural - break eggs also generally have a lower pH as compared to offline processed whole eggs. ¿ÉÒÔÔ¤ÆÚ£¬Éú²úÏß×ÔÈ»ÆÆËéµÄµ°ÀàҲͨ³£¾ßÓÐÓëÏßÏ´¦ÀíµÄÍêÕûµ°ÀàÏà±È½ÏµÍµÄpHÖµ¡£For whole egg obtained from blending egg yolk and egg white, the USDA has a requirement of 24.2% solids.¶ÔÓÉ»ìºÏµ°»ÆºÍµ°Çå¶øµÃµ½µÄÍêÕûµ°Àà¶øÑÔ£¬ÃÀ¹úũҵ²¿ÒªÇó¹ÌÌ庬Á¿²»µÍÓÚ24.2%¡£ |
2Â¥2012-06-11 21:58:18














»Ø¸´´ËÂ¥
10