冷冻鱼糜及其制品品质评价方法的研究进展

被引：9

作者：

陆烨

王锡昌

刘源

机构：

[1] 上海海洋大学食品学院

来源：

关键词：

鱼糜; 品质; 评价方法;

D O I：

暂无

中图分类号：

TS254.5 [水产制品];

学科分类号：

摘要：

近十年来,我国鱼糜制品产量逐年增加,已成为重要的水产加工品种。冷冻鱼糜及其制品的品质评价在流通中起了至关重要的作用。目前评价其品质的方法主要有感官评价法和仪器测定法。本文对评价鱼糜及其制品品质的方法进行总结及展望。

引用

页码：278 / 281

页数：4

共 17 条

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