Abstract：Mcro wave food was exploited with lobster.Ingredients and technological parameters of two micro wave lobster Products were determined by many times of experiments.The physical, chemical and sanitation items of the products met the national food sanitation standard.The results of the freeze storage experiment and sensory tese showed that short time free storage had little effect on the flavor and texture of micro wave lobster products.
王丽哲；陈文. 微波龙虾制品的研制[J]. 肉类研究, 1999, 13(3): 18-19 https://doi.org/10.7506/rlyj1001-8123-199903007
Wang Lizhe;C hen Wen. R & D of Micro-wave Lobster Products. Meat Research, 1999, 13(3): 18-19 https://doi.org/10.7506/rlyj1001-8123-199903007
1999, Vol. 13 
