|
|
|
| Application of Lactose in the Sea Foods Processing |
| Luo Yong-kang;Jiang Yan |
|
|
|
|
Abstract The paper introduces simply the processing technology, composition and properties of lactose. Analyses the effect of lactose on colors, flavor, and shelf life of squid shreds. The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds.
|
|
|
|
|
|
|
|
| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
|
|
|
|
2006, Vol. 20 
