|
|
|
| R & D of Micro-wave Lobster Products |
| Wang Lizhe;C hen Wen |
|
|
|
|
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.
|
|
|
|
|
|
|
|
| [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. |
|
|
|
|
1999, Vol. 13 
