| 摘要 |
PURPOSE:To produce a food having improved shelf stability, by adding protamine to a food which can be heated and heating the food. CONSTITUTION:A food such as rice, egg, etc., which can heated is blended with 0.003-5wt% protamine (e.g., protamine sulfate) in a state separated from nucleic acid, cooked at >=50 deg.C and sterilized. |
