摘要
扇贝香味料是以新鲜扇贝汁为原料精制而成的。本文探讨了控制扇贝香味料质量的方法,确定了最佳工艺路线。
The scallop flavour was extraoted and refined from the fresh scallop juice. In order to choose the best method of extraction and refining,the optimum processing parameters were determined by the study of the effects of some factors (content of water,temperature etc) on the quality of scallop flavour in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第2期61-62,共2页
Science and Technology of Food Industry
