摘要
通过对鱼丸生产过程中影响鱼丸质量的各个因素，包括工艺条件和组成成分的研究，从色泽、口感、弹性、滋味、外形和硬度六个方面来评价鱼丸的感官质量，以找出稳定和提高鱼丸质量的方法。
Such as processing conditions and ingredients, the quality affect factors in the making of fish meatball were studied, and the sensory quality of fish meatball, including color, mouthfeel, elasticity, taste, form and hardness were evaluated. So the best way improving the quality of fish meat ball was found.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第3期29-33,26,共6页
Science and Technology of Food Industry
