CAJ | 학술논문

论述河蚌肉的营养价值和化学组成，重点阐述河蚌肉加工的国内外研究现状，指出我国河蚌肉制品研发过程中存在的主要问题，并对我国河蚌肉加工的发展前景进行预测和展望，以期为河蚌肉深加工及其新型制品的研发提供一定的参考。
논술하방육적영양개치화화학조성，중점천술하방육가공적국내외연구현상，지출아국하방육제품연발과정중존재적주요문제，병대아국하방육가공적발전전경진행예측화전망，이기위하방육심가공급기신형제품적연발제공일정적삼고。
The nutritional value and chemical composition of freshwater mussel meat are summarized in this paper. This review highlights the current status of research on mussel meat processing and points out some major problems existing in the development of mussel meat products in China. Moreover, future prospects of freshwater mussel meat processing are discussed. This paper is expected to provide references for processing mussel meat in depth and developing new mussel meat products.