肉制品出水原因与控制方法的研究
육제품출수원인여공제방법적연구
Study on Causes of Water Exudation Problem and Controlling Method of Meat Products
  • 万方数据
    农产品加工·学刊 농산품가공·학간
    ACADEMIC PERIODICAL OF FARM PRODUVTS PROCESSING
    2009年 7期 37-39,43 ,共4页

    浮吟梅%孟宏昌%苏海燕

    부음매%맹굉창%소해연

    肉制品%出水问题%控制方法 肉製品%齣水問題%控製方法
    육제품%출수문제%공제방법
    meat products%water exudation problem%control method
    通过对肉制品加工的各种原辅材料及加工的各个环节入手,分析了可能引起肉制品出水的原因,并从原辅材料的选用及加工工艺的改进和优化方面,提出了对肉制品出水问题控制的方法与措施.
    통과대육제품가공적각충원보재료급가공적각개배절입수,분석료가능인기육제품출수적원인,병종원보재료적선용급가공공예적개진화우화방면,제출료대육제품출수문제공제적방법여조시.
    Through a variety of the raw materials and taches of processing,the reasons of water exudation of meat products were analyzed in this paper, and the methods and measures in the selection of raw and supplementary materials and processing technology on meat products of water problem control were preposed.
    원문보기 원문다운로드 사이트로이동
저자의 최근 논문