食品科学 ›› 1993, Vol. 14 ›› Issue (10): 24-27.
• 食品科学 • 上一篇 下一篇
张懋平
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ZHANG Mao-Ping
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摘要: 提出速冻家禽的加工工艺流程,分析研究了家禽在冷加工过程中肌色产生红变现象的机理,简要介绍了防止肌色红变目前国内外采取的几种先进的速冻工艺。
关键词:  , 冷加工工艺, 速冻, 护色
Abstract: Processing technology of quick-freezing of poultry is put forward and mechanism of reddening in muscle is studied.Some recent quick-freezing technology for preventing reddening of muscle are briefly introduced.
Key words: Freeze-processing Technology quick-freezing Colour Preservation
张懋平. 家禽冷加工工艺及速冻护色的研究[J]. 食品科学, 1993, 14(10): 24-27.
ZHANG Mao-Ping. A Study on Quick-Freezing Technology and Colour Preservatien of Poultry[J]. FOOD SCIENCE, 1993, 14(10): 24-27.
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