| 河豚的食用安全性及营养价值研究进展 |
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| 引用本文： | 王丽雅,陶宁萍,龚玺.河豚的食用安全性及营养价值研究进展[J].上海农业学报,2012,28(2):123-128. |
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| 作者姓名： | 王丽雅 陶宁萍 龚玺 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市科委科研计划项目，上海市教委"食品质量与安全"重点学科建设项目，上海市科委部分地方院校计划项目 |
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| 摘 要： | 阐述了河豚食用安全性,以及国内外对河豚鱼肉、肝脏和精巢营养价值的研究现状,以期为养殖低毒或无毒的河豚、科学地利用河豚资源及开放河豚市场提供参考。
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| 关 键 词： | 河豚 食用安全性 营养价值 鱼肉 肝脏 精巢 |
Research progress of edible safety and nutritional value of puffer fish |
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| WANG Li-ya
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TAO Ning-ping
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GONG Xi.Research progress of edible safety and nutritional value of puffer fish[J].Acta Agriculturae Shanghai,2012,28(2):123-128. |
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| Authors: | WANG Li-ya TAO Ning-ping GONG Xi |
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| Institution: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | This article expounds the edible safety of puffer fish and the present situation of researching into the nutritional values of puffer fish flesh,liver and testes at home and abroad in order to provide references for raising low-toxic or nontoxic puffer fish,scientifically using puffer fish resources and opening puffer fish market. |
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| Keywords: | Puffer fish Edible safety Nutritional value Fish flesh Liver Testis |
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