活蠶蛹の利用研究(第1報)
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概要
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A white milky juice obtained from the live chrysalis of silkworm was analyzed and some dietitic properties were examined.Its isoelectic point was pH 4.6 and coagulation point 62-65℃. When this milky juice was heated, both its appearance and taste became similar to the cooked egg. The composition of this milky juice lay between those of egg and milk.
- 公益社団法人日本生物工学会の論文
- 1949-11-15