| 淘汰蛋鸡肉糜功能特性影响因素研究进展 |
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| 引用本文： | 高瑞昌,彭增起,袁丽,陈德倡. 淘汰蛋鸡肉糜功能特性影响因素研究进展[J]. 食品与机械, 2003, 0(1): 12-13,42 |
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| 作者姓名： | 高瑞昌 彭增起 袁丽 陈德倡 |
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| 作者单位： | 河北农业大学食品科技学院,071001,保定市 |
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| 摘 要： | 淘汰蛋鸡肉糜加工过程中的漂洗，加热，添加剂应用是影响其功能特性的主要因素。作者介绍了淘汰蛋鸡肉糜的功能特性，并对其主要影响因素－加工工艺和添加剂进行了综述论述。
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| 关 键 词： | 淘汰蛋鸡肉糜 功能特性 加工工艺 添加剂 |
Study on the factors effecting the functional properties of spent hen surimi |
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| Gao RuichangPeng ZenqiYuan LiCheng Dechang. Study on the factors effecting the functional properties of spent hen surimi[J]. Food and Machinery, 2003, 0(1): 12-13,42 |
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| Authors: | Gao RuichangPeng ZenqiYuan LiCheng Dechang |
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| Affiliation: | Gao RuichangPeng ZenqiYuan LiCheng Dechang |
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| Abstract: | Washing,heating and additives are the essential factors that effect the functional properties of spent hen surimi.The functional properties of spent hen surimi are introduced.The important factors such as processing and additives are discussed. |
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| Keywords: | Spent hen surimi Functional properties Processing Additives |
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