摘要
对蚬肉的速冻工艺流程进行了详细论述 ,目的在于提高我国出口蚬肉的产品品质 。
This paper discussed in detail quick frozen shellfish meat processing technology in order to enhance the quality of our exported shellfish meat products and strengthen its competitiveness in the world market.
出处
《冷饮与速冻食品工业》
2001年第4期6-8,共3页
Beverage & Fast Frozen Food Industry
关键词
蚬肉
速冻
冷加工艺
水产动物
产品质量
shellfish meat
quick freezing
freezing processing technology
