摘 要:
大量的研究证实了从传统的肉制品到健康食品变化的可能性,在肉制品中添加一些功能性成分对产品物理、化学性质和感官特性的影响作用,以及所带来的一些功能性变化。[著者文摘]

文章出处:
《肉类工业》-2006年11期 -27-30页
Meat Industry
栏目信息:
分 类 号:
Study on functional additive in meat products
Abstract:
The possibility from traditional meat production to healthy food was proved by numerous studies. The effects on the physical, chemical and sensory characteristics of meat products by adding functional ingredients were presented in the article. The prospect was also predicted in the future.[著者文摘]
Key words:
meat products, functional additive ,functional foods
收稿日期: 2006-05-21

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