摘要
综述了用于虾类产品鲜度评价的几种方法,包括感官评定、化学、微生物方法以及一些新的评价技术和方法,对不同方法的特点进行了比较,分析了虾类产品鲜度评价方法的未来目标和发展趋势。
The different kinds of methods of These methods include sensory assessment, The characteristic of different method was evaluation was also elucidated. shrimp freshness evaluation were summarized in this paper. chemical, microbial evaluation and some novel methods. compared and the future advancement of shrimp freshness
出处
《食品研究与开发》
CAS
北大核心
2006年第2期161-163,172,共4页
Food Research and Development
关键词
虾
鲜度
评价方法
shrimp
freshness
evaluation method
