摘要
综述我国西式肉制品配方设计的现状及存在的问题,着重介绍西式香肠配方设计中应该遵循的基本原则以及配方设计中需要的依据和资料。通过具体案例阐述线性代数学在低温熏煮香肠配方设计中的应用,并演算使用行列式解线性方程组的整个过程。
The actuality and present problem of domestic formula design in western meat product were summarized, the essential principile a and foundation in cooked sausage of western sausage formula design was especially introduced. Through practical cases, the application of linear alge.bra in cooked sausage design was expoundded. At the same time, the whole mathmatical calculation process was deomonstrated.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期167-170,共4页
Food Research and Development
关键词
西式香肠
配方设计
线性代数学
western sausage
formula design
linear algebra
