| 鹿肉的营养价值与加工研究进展 |
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| 引用本文： | 季中梅,赵旭彤,赵岩,吴都峰,贺连彬,周亚军*. 鹿肉的营养价值与加工研究进展[J]. 肉类研究, 2013, 27(2): 32-36. DOI: 10.7506/rlyj1001-8123-201302009 |
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| 作者姓名： | 季中梅 赵旭彤 赵岩 吴都峰 贺连彬 周亚军* |
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| 作者单位： | 吉林大学生物与农业工程学院,吉林 长春 130022 |
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| 基金项目： | 吉林省科技发展计划重点项目(20110248)；长春市科技计划现代农业发展科技支撑项目(12XN15) |
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| 摘 要： | 本文论述鹿肉的营养价值和化学组成,重点阐述鹿肉加工的国内外研究现状,指出我国鹿肉制品研发中存在的主要问题,对其发展前景进行展望,以期为鹿肉深加工及其新型制品的研发提供一定的参考.
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| 关 键 词： | 鹿肉 营养价值 鹿肉加工 研究进展 |
Recent Advances in Research on Nutritional Value and Processing of Venison |
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| JI Zhong-mei,ZHAO Xu-tong,ZHAO Yan,WU Du-feng,HE Lian-bin,ZHOU Ya-jun. Recent Advances in Research on Nutritional Value and Processing of Venison[J]. Meat Research, 2013, 27(2): 32-36. DOI: 10.7506/rlyj1001-8123-201302009 |
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| Authors: | JI Zhong-mei ZHAO Xu-tong ZHAO Yan WU Du-feng HE Lian-bin ZHOU Ya-jun |
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| Affiliation: | College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China |
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| Abstract: | The nutritional value and chemical composition of venison are summarized in this paper.This review highlights the current status of research on venison processing,points out some major problems existing in the development of venison products in China and explores future prospects,aiming at providing references for processing venison in depth and developing new venison products. |
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| Keywords: | venison nutritional value venison processing research progress |
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