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国内外水产品保鲜和保活技术研究进展
引用本文:张.国内外水产品保鲜和保活技术研究进展[J].食品与生物技术学报,2002,21(1):104-107.
作者姓名:
作者单位:江南大学食品学院,江苏,无锡,214036
基金项目:江苏省人事厅 1999年度留学回国人员科技活动B类资助课题
摘    要:水产品保鲜和保活历来就是一个难题,是制约水产业发展的主要因素之一,随着中国加入WTO,这个问题日益显得重要。本文从低温、化学物质处理、生物活性物质、气调等方面综述了国内外水产品保鲜的现状以及研究进展,并探讨了国内外水产品的各种不同的保活方法。

关 键 词:水产品  保鲜  保活  研究进展  低温  化学物质处理  气调
文章编号:1009-038X(2002)01-0104-04
修稿时间:2001年10月25

Development of the Preservation and Keeping-alive of Aquatic Products in the World
ZHANG Min,XIAO Gong nian.Development of the Preservation and Keeping-alive of Aquatic Products in the World[J].Journal of Food Science and Biotechnology,2002,21(1):104-107.
Authors:ZHANG Min  XIAO Gong nian
Abstract:The preservation and keeping alive of aquatic products is a difficult problem all through the ages, which hampers the development of the aquatic industry. However, with the admission to WTO of China, this problem is becoming more important. In this paper, the current situation of preservation of aquatic products was illuminated from different methods such as low temperatures, chemical agents, bioactive agents, modified atmosphere, and so on. At last, the methods of keeping alive were also discussed.
Keywords:aquatic products  preservation  keeping  alive  development
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