| 紫菜加工研究进展 |
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| 引用本文： | 俞静芬,朱满达,凌建刚,康孟利.紫菜加工研究进展[J].农产品加工．学刊,2011(2):78-80. |
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| 作者姓名： | 俞静芬 朱满达 凌建刚 康孟利 |
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| 作者单位： | 宁波市农科院农产品加工研究所;宁波亚达海味食品有限公司; |
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| 摘 要： | 紫菜营养丰富,是天然的保健食品。主要分析了紫菜产品的加工现状及加工过程中存在的问题,并对紫菜加工有所展望。
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| 关 键 词： | 紫菜加工 保质期 抗氧化 |
Advances in Processing of Seaweed |
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| Yu Jingfen,Zhu M,a,Ling Jiangang,Kang Mengli.Advances in Processing of Seaweed[J].Nongchanpin Jlagong.Xuekan,2011(2):78-80. |
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| Authors: | Yu Jingfen Zhu M a Ling Jiangang Kang Mengli |
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| Institution: | Yu Jingfen1,Zhu Manda2,Ling Jiangang1,Kang Mengli1 (1.Ningbo Institute of Agricultural Sciences,Ningbo,Zhejiang 315040,China,2.Ningbo Yada Seafood Food Co.,Ltd.,Zhejiang 315100,China) |
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| Abstract: | The nutrient-rich seaweed is a natural health food product. This paper outlines the status of seaweed processing and processing of products in the process of problem analysis,and some prospect of seaweed processing. |
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| Keywords: | seaweed processed shelf-life anti-oxidation |
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