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由挪威海产外贸局发起并举办的“中国厨师烹饪技术大赛”于2006年12月8日在上海降下帷幕。两位大奖得主获得了将于本月赴挪威学习的机会,他们是:来自北京寒岖的王一定要和来自上海赛区的何学锋。 相似文献
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在挪威冰冷清澈的海水与无尽的峡湾中蕴藏着丰富海鲜产品。挪威三文鱼三天前还在挪威深深的峡湾游弋,而3天后就来到中国消费者的餐桌上,挪威海产因其高品质深受世界各地的专业美食界人士以及海鲜爱好者的欢迎。在中国90%的冰鲜大西洋三文鱼来自挪威。与挪威鲱鱼一样,挪威三文鱼是世界上最健康的鱼类,富含OMEGA-3不饱和脂肪酸,有利于大脑与眼部的发育,心血管健康,以及纤体、美肤等作用。 相似文献
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2006年12月8日,由挪威海产外贸局发起并举办的“挪威海产中国厨师烹饪技术大赛”在上海圆满落下帷幕,两名年轻厨师,分别为来自北京赛区王宁和来自上海赛区何学锋,在8号的总决赛中赢得“特别大奖”,他们靠精湛的厨艺一路表现突出,在来自全国24位进入决赛的厨师中最终脱颖而出,并同时赢得了前往挪威参观学习的宝贵机会。 相似文献
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HACCP在禽肉、水产品加工中的应用 总被引:3,自引:0,他引:3
<正> HACCP作为一种新型的食品安全预防控制体系,已在全球范围内得到了广泛的应用,并被验证为至今为止最为有效的食品安全控制方法。纵观HACCP的发展历程,由于禽肉和水产品的风险较高在美国率先立法,强制在这些行业贯彻HACCP体系。 HACCP的新颖与先进之处在于它不是以往以检验为目的的传统型控制方法,而是以预防性为出发点,通过对食品链全过程危害的分析、识别和控制,达到最终有效控制食品安全的目的。 相似文献
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ERIC T. RAYNER HAROLD P. DUPUY MICHAEL G. LEGENDRE ROBERT M. GRODNER JAMES A. COOK ARTHUR F. NOVAK DON J. TOLODAY 《Journal of food science》1982,47(1):76-78
Seafood products such as fish, crabs, shrimp and the aqueous solution from oysters, were analyzed for volatiles content by direct gas chromatography and mass spectrometry. Compounds were detected and identified which appear to be associated with freshness quality of the products. The data obtained suggests that the changing composition attending storage of seafood products can be effectively and rapidly analyzed by objective instrumental means. 相似文献
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The increasing global trade of foods and animal feeds have to be channelled in right directions to guarantee product safety,
transparency and the protection of consumer health. According to this fact the European Regulation (EC) No 178/2002 lays down
the common principle for implementing traceability systems in product supply chains. However, seafood is a highly perishable
food item which is increasingly global traded so that a lot of particular conditions and difficulties more have to be taken
into account compared to other food products. This review discusses the relevant regulations for traceability in seafood and
gives a survey about the most important analysis techniques for characterizing seafood. 相似文献
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MD. SHAFIUR RAHMAN 《Journal of food science》1993,58(3):522-524
The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition. 相似文献
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水产品风险分析的研究进展 总被引:1,自引:0,他引:1
我国水产品资源丰富,既是水产品生产大国,又是水产品出口大国。水产品的质量不仅直接影响消费者的食用安全,而且对国际贸易也产生重要的影响。目前,风险分析是保证食品安全的一种新模式,一些国际组织和发达国家已经就特定水产品的危害因素展开了风险分析。本文主要论述水产品安全危害因素及风险分析,介绍一些国内外水产品风险分析的案例。 相似文献