ichthyism

Texture of fish meat and its changes during process;

鱼肉的组织质地及其在加工过程中的变化

Determination of Copper and Zinc in Fish Brain and Fish Meat by Flame Atomic Absorption Spectrometry;

火焰原子吸收光谱法测定鱼脑和鱼肉中铜、锌的含量

Advances on rapid detection techniques for fish meat freshness;

鱼肉鲜度快速检测技术进展

Research status on the fish protein frozen denaturation;

鱼肉蛋白质冷冻变性研究进展

Determination of Microcystins in Fish by High Performance Liquid Chromatography;

鱼肉中微囊藻毒素的高效液相色谱法分析

Study on processing technology of Mackrel(Scomber Japonicus) grilled fish tidbit;

鲐鱼休闲鱼肉粒加工工艺实验

In this paper,drying condition and the moisture content of the sliver fish crap grilled fish tidbit were investigated and it's texture and colour were analyzed.

研究了鲢鱼鱼肉粒干燥工艺,探讨了鱼肉粒的水分含量、干燥方式和干燥工艺条件对鱼肉粒品质的影响,并对不同干燥条件下的产品进行了感官、质构和色差分析。

The processing technology of grilled fish tidbit by squid by-products was studied.

利用鱿鱼副产物制作休闲鱼肉粒的生产工艺进行研究,通过L_9(3~4)正交试验和感官评定确定辅配料配方。

Thermophysical properties of silver carp meat during phase transition;

鲢鱼肉相变区间的热特性研究

Technological improvement of bi-enzyme hydrolysis in preparation of shark meat hydrolysate;

双酶法在鲨鱼肉水解液制备中的工艺改良研究

The application of antioxidants in the shark meat was studied here.

研究了抗氧化剂在鲨鱼肉中的应用。

Principle of osmotic dehydration of grass carp sheets;

草鱼肉块渗透脱水规律研究