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速冻食品及肉制品类速冻加工技术探讨
引用本文:王金成. 速冻食品及肉制品类速冻加工技术探讨[J]. 冷藏技术, 2010, 0(3): 40-42
作者姓名:王金成
作者单位:山东华宇职业技术学院,德州253034
摘    要:随着人民生活水平的提高,人们的饮食品位也在不断升级,作为速冻食品,因其独特的特点,而且营养丰富,新鲜可口,产品畅销国内外,深受欢迎。本文仅对速冻食品及其肉制品类的速冻加工技术要点作一介绍。

关 键 词:速冻食品  新鲜度  营养价值

Discussion on the Quick-frozen Food and Meat Product Quick-freeze Process Technologies
Wang Jincheng. Discussion on the Quick-frozen Food and Meat Product Quick-freeze Process Technologies[J]. Cold Storage Technology, 2010, 0(3): 40-42
Authors:Wang Jincheng
Affiliation:Wang Jincheng (Shandong huayu vocational college, Dezhou, 253034)
Abstract:People's taste about food continuous update, along with people living words level of exaltation. Quick-frozen food sell at home and abroad because of its eutrophy, fresh and testy. This paper introduces the quick-frozen food and meat product quick-freeze process technologies.
Keywords:Quick-frozen food  Freshness  Nutritional value
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