| 鱼露发酵技术的研究进展 |
| |
| 引用本文： | 钟春梅,易翠平,陈永发,苏芳,邓海萍. 鱼露发酵技术的研究进展[J]. 包装与食品机械, 2012, 30(5): 47-51 |
| |
| 作者姓名： | 钟春梅 易翠平 陈永发 苏芳 邓海萍 |
| |
| 作者单位： | 长沙理工大学化学与生物工程学院,长沙,410114 |
| |
| 摘 要： | 统计了国内外鱼露相关研究概况,重点介绍了鱼露的快速发酵、风味改善、功能性研究及安全性保证等方面的研究成果,为鱼露的深入研究及其快速工业化、规模化、标准化生产提供依据。
|
| 关 键 词： | 鱼露 快速发酵 风味改善 生物活性 安全性 |
Advance in Fish Sauce and Process Technology |
| |
| ZHONG Chun-mei , YI Cui-ping , CHEN Yong-fa , SU Fang , DENG Hai-ping. Advance in Fish Sauce and Process Technology[J]. Packaging and Food Machinery, 2012, 30(5): 47-51 |
| |
| Authors: | ZHONG Chun-mei YI Cui-ping CHEN Yong-fa SU Fang DENG Hai-ping |
| |
| Affiliation: | ( College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China) |
| |
| Abstract: | Statistics of some current research about fish sauce at home and abroad were introduced, focusing on the study on the rapid fermentation, flavor improvement, functional study, and security assurance, et al. , which was intended to provide a basis for further research and rapid industrialization, scale, standardization of fish sauce. |
| |
| Keywords: | fish sauce rapid fermentation flavor improvement functional security |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
