摘要
论述河蚌肉的营养价值和化学组成,重点阐述河蚌肉加工的国内外研究现状,指出我国河蚌肉制品研发过程中存在的主要问题,并对我国河蚌肉加工的发展前景进行预测和展望,以期为河蚌肉深加工及其新型制品的研发提供一定的参考。
The nutritional value and chemical composition of freshwater mussel meat are summarized in this paper. This review highlights the current status of research on mussel meat processing and points out some major problems existing in the development of mussel meat products in China. Moreover, future prospects of freshwater mussel meat processing are discussed. This paper is expected to provide references for processing mussel meat in depth and developing new mussel meat products.
出处
《肉类研究》
2014年第9期22-25,共4页
Meat Research
基金
长春市现代农业发展科技支撑计划项目(13NK13)
吉林省科技发展计划现代农业重点攻关项目(20150204034NY)
