鱼丸质量影响因素的研究.pdfVIP

Scien ce an d T echnology of Food I n du str y 1997.N o. 3 ( , 510641) , , , Ab str act Such as processing conditions and ingredients, the quality affect factors in the making of fish meatball ere studied, and the sensory quality of fish meatball, including color, mouthfeel, elasticity, taste, form and hardness ere evaluated. So the best ay improving the quality of fish meat ball as found. K ey wor d s Fish meatball Quality Affect factors, ,