Fried noodles with shrimps

The appearance, nutrition,physical and chemial properties, trace and heavey metal elements of frozen shelled shrimp irradiated by electron beam(EB) were studied ant the resutls showed no difference between EB irradiated frozen shrimp and the control samples.

用电子束处理冻虾仁 ,剂量 1 0kGy ,剂量率 0 3kGy s,对虾仁的感观指标、营养成份、理化指标、微量元素和重金属元素均无明显变

A gas chromatography(GC) with electronic capture detection(ECD) for determination of chloramphenicol(CAP) residues in shrimps samples has been validated.

建立了用配有电子俘获检测器(ECD)的气相色谱仪来测定虾仁中的氯霉素含量的方法。

Research on the technology of quick-frozen cooked procambarus elarkii meat;

速冻熟制螯虾仁工艺研究

Research on the utilization of transglutaminase in the reconstruction of smashed shrimp;

谷氨酰胺转胺酶在碎小虾仁重组大虾仁工艺中的应用

The sterilization of ozone was used to control bacteria in frozen shelled shrimps.

采用臭氧消毒对冻虾仁中的微生物进行控制,冻虾仁总菌数大大减少,同时有效地抑制了冻虾仁中常见的致病菌的发生率,且感官特性无显著变化。