Experimental study of the subject of raw chicken breast, as an indicator of the degree of hydrolysis, comparison of different enzyme hydrolysis effect in their respective optimal conditions, results obtained hydrolysis of alkaline protease and flavourzyme better.

This pilot study subjects to chicken breast meat as a raw material in order to water solubility for the indicators to compare various enzymes in their respective are hydrolyzed effects of alkaline protease results and flavor of the protease hydrolysis effects better.

This topic experimental study take the chicken breast meat as a raw material, take the degree of hydrolysis as the target, compared with each kind of enzyme under each one most suitable condition hydrolisis effect, finally obtains the alkalinity proteinase and the flavor proteinase hydrolisis effect

Experimental study on this subject to chicken breast as raw material, degree of hydrolysis for indicators, comparison of various enzyme hydrolysis under optimum conditions, results of alkaline protease and protease hydrolysis of flavor better.

正在翻譯，請等待...