4D2am11

2026/03/12 11:12

一般講演

D2

Effect of high hydrostatic pressure or heat treatment on syneresis and texture of egg white

○YEJU LEE^1,2 Tatsuki KAMATA² Mika HIROSE² Yoshiko NAKAURA² Tetsuya ARAKI¹ Kazutaka YAMAMOTO²

¹Grad Sch Agric Life Sci, UTokyo, ²IFR, NARO

egg white / high hydrostatic pressure / syneresis