肉类研究
肉類研究
육류연구
MEAT RESEARCH
2013年
2期
32-36
,共5页
季中梅%赵旭彤%赵岩%吴都峰%贺连彬%周亚军*
季中梅%趙旭彤%趙巖%吳都峰%賀連彬%週亞軍*
계중매%조욱동%조암%오도봉%하련빈%주아군*
鹿肉%营养价值%鹿肉加工%研究进展
鹿肉%營養價值%鹿肉加工%研究進展
록육%영양개치%록육가공%연구진전
venison%nutritional value%venison processing%research progress
要:本文论述鹿肉的营养价值和化学组成,重点阐述鹿肉加工的国内外研究现状,指出我国鹿肉制品研发中存在的主要问题,对其发展前景进行展望,以期为鹿肉深加工及其新型制品的研发提供一定的参考.
要:本文論述鹿肉的營養價值和化學組成,重點闡述鹿肉加工的國內外研究現狀,指齣我國鹿肉製品研髮中存在的主要問題,對其髮展前景進行展望,以期為鹿肉深加工及其新型製品的研髮提供一定的參攷.
요:본문논술록육적영양개치화화학조성,중점천술록육가공적국내외연구현상,지출아국록육제품연발중존재적주요문제,대기발전전경진행전망,이기위록육심가공급기신형제품적연발제공일정적삼고.
The nutritional value and chemical composition of venison are summarized in this paper. This review highlights the current status of research on venison processing, points out some major problems existing in the development of venison products in China and explores future prospects, aiming at providing references for processing venison in depth and developing new venison products.
