摘要
采用Co60-γ辐射保藏荞面灌肠,其风味、口感、18种氨基酸含量及必需氨基酸含量均未发生较大的变化,并且延长了它的保存期。辐射剂量的选择在安全范围之内,人们尽可放心食用。
Buckwheat powder sausage was preserved after radiation of Co^60-γ
. Its flavour and taste as well as the amount of 18 amino acids including essential ones changed little and the preservable period was prolonged.
出处
《氨基酸和生物资源》
CAS
2005年第3期74-75,共2页
Amino Acids & Biotic Resources
关键词
辐射保藏
荞面灌肠
变化
preservation after radiation
buckwheat powder sausage
change
