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| 富碘鱼肉面条的生产工艺 | |
| 引用本文： | 罗登宏. 富碘鱼肉面条的生产工艺[J]. 食品科技, 2003, 0(6): 74-76 |
| 作者姓名： | 罗登宏 |
| 作者单位： | 黄冈职业技术学院,黄冈,438002 |
| 摘 要： | 介绍的富碘鱼肉面条生产工艺,是对传统食品进行探讨性改造中较为成功的一例。它不仅提高了当地传统食品—鱼面的品质,促进了传统食品的生产,也说明入世后,食品行业有相当一部分商业机会是隐藏于传统食品的改造创新中。 |
| 关 键 词： | 鱼肉面条 富碘 工艺 |
| 文章编号： | 1005-9989(2003)06-0074-03 |
| 修稿时间： | 2003-02-28 |
The production technology for the noodle from the flesh of fish and full of iodine |
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| LUO Deng-hong. The production technology for the noodle from the flesh of fish and full of iodine[J]. Food Science and Technology, 2003, 0(6): 74-76 | |
| Authors: | LUO Deng-hong |
| Abstract: | The production technology introduced in this article is one of the successful examples in the reform of traditional food. It is not only improves the quality and production of fish noodle-----which is traditional food in the local area, but also has a partial chance in the reform of traditional food. |
| Keywords: | noodle with flesh of fish full of iodine technology |
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