| 鲜骨加工技术研究进展 |
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| 引用本文： | 叶明泉,李春俊,刘东升,李凤生. 鲜骨加工技术研究进展[J]. 食品工业科技, 1999, 0(1) |
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| 作者姓名： | 叶明泉 李春俊 刘东升 李凤生 |
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| 作者单位： | 南京理工大学超细粉体与表面科学技术研究所 |
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| 摘 要： | 概述了鲜骨加工利用技术的现状，重点介绍了鲜骨超细化加工技术的原理、方法、工艺特点、产品的营养特性及其应用前景。
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| 关 键 词： | 鲜骨 加工 超细化 鲜骨食品 |
Research advantages of fresh bone process |
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| Ye Mingquan. Research advantages of fresh bone process[J]. Science and Technology of Food Industry, 1999, 0(1) |
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| Authors: | Ye Mingquan |
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| Abstract: | This paper reviews the present situations of fresh bone's processing technology.The technological principles,methods and characters of fresh bone ultrafine processing,the nutritive compositions of the product and its prospects of application are also introduced in detail. |
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| Keywords: | fresh bone processing ultrafine fresh bone foods |
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