摘要
食品的冷冻玻璃化保存是近年来快速发展的一门新学科。本文针对水产品的特点 ,运用其理论 ,着重分析了水产品在冷冻玻璃化保存中的问题 。
Storing foods in vitrified state is a new field which develops quickly in recent years. In this paper, the theory of vitrification is applied for the preservation of aquatic products. The problems encountered are analyzed and the prospect forecasted.
出处
《浙江树人大学学报》
2002年第6期66-70,共5页
Journal of Zhejiang Shuren University
关键词
水产品
冷冻保存
玻璃化
冷冻添加剂
aquatic products
cold storage
vitrification
freezing additive
application
