| 肉的色泽与嫩度 |
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| 引用本文： | 黄鸿兵,徐幸莲.肉的色泽与嫩度[J].肉类研究,2003,17(3):12-14. |
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| 作者姓名： | 黄鸿兵 徐幸莲 |
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| 作者单位： | 南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 综述了肉的色泽、嫩度在贮藏过程中发生的变化及其对消费者购买倾向和产品烹调后满足感的影响.
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| 关 键 词： | 肉品 色泽 嫩度 |
Meat Color And Tenderness |
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| Huang hongbin.Meat Color And Tenderness[J].Meat Research,2003,17(3):12-14. |
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| Authors: | Huang hongbin |
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| Affiliation: | Huang hongbin |
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| Abstract: | The quality changes (color and tendrness) of meat and meat products during business storage,and its potential effct on consumer's purchasing preference and cooking satisfaction are mainly summed up. |
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| Keywords: | meat product color tenderness |
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