JPH0480669B2 - - Google Patents
Info
- Publication number
- JPH0480669B2 JPH0480669B2 JP58024353A JP2435383A JPH0480669B2 JP H0480669 B2 JPH0480669 B2 JP H0480669B2 JP 58024353 A JP58024353 A JP 58024353A JP 2435383 A JP2435383 A JP 2435383A JP H0480669 B2 JPH0480669 B2 JP H0480669B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- carbon dioxide
- extraction
- egg
- supercritical carbon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58024353A JPS59151863A (ja) | 1983-02-16 | 1983-02-16 | 起泡性のよい卵白の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58024353A JPS59151863A (ja) | 1983-02-16 | 1983-02-16 | 起泡性のよい卵白の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59151863A JPS59151863A (ja) | 1984-08-30 |
JPH0480669B2 true JPH0480669B2 (enrdf_load_stackoverflow) | 1992-12-21 |
Family
ID=12135825
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58024353A Granted JPS59151863A (ja) | 1983-02-16 | 1983-02-16 | 起泡性のよい卵白の製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59151863A (enrdf_load_stackoverflow) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8980357B2 (en) | 2006-12-29 | 2015-03-17 | Intercontinental Great Brands Llc | Foaming compositions and methods of making the same |
JP6181561B2 (ja) * | 2014-01-16 | 2017-08-16 | キユーピー株式会社 | 卵黄混入量が低減された液卵白の製造方法 |
-
1983
- 1983-02-16 JP JP58024353A patent/JPS59151863A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS59151863A (ja) | 1984-08-30 |
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