摘要
通过对冷冻贮藏在不同温度下的梭子蟹进行感官鉴定和理化指标的测定 ,从而找出不同冻结温度对梭子蟹品质影响的结果。此研究对我国今后水产品冷库的建筑设计、库温要求和冻藏水产品品质有效期的确定有较大的参考价值。
Through studying the swimming crab as identify the sense organ and determine physics and chemistry norm in different freezing temperature. So we can make a result that different freezing temperature influence the quality of swimming crab. The study can give us obvious reference price on designing cold storage construct, the demand storage temperature and term of validity on frozen watery product quality.
出处
《冷饮与速冻食品工业》
2002年第1期10-12,14,共4页
Beverage & Fast Frozen Food Industry
