The keeping quality and storage life of three freshwater fish productssuch as fish stick, fish ball and croquette were determined by sensory evaluation andchemical analyses at various temperatures.
英
美
- 本文采用以食品風(fēng)味、色澤、口感為主的感官和化學(xué)檢定方法對歐式魚(yú)排、魚(yú)圓和口樂(lè )開(kāi)3種淡水魚(yú)冷凍制品,在不同保藏溫度下的質(zhì)量變化和保藏期限進(jìn)行了測定。
