The Restudy about Vacuum Freeze-drying Technology of Yuxiangrousi;
鱼香肉丝真空冷冻干燥工艺方案的再探讨
Study on vacuum freeze-drying of Yuxiangrousi;
鱼香肉丝真空冷冻干燥工艺的研究
The solution was given,such as yuxiangrousi,which was separated then vacuum freeze-dried.
组合型物料鱼香肉丝作为试验研究对象。
Analysis of Volatile Oil from Mentha rotundifolia(L.) Huds by Gas Chromatography-Mass Spectrometry;
鱼香草挥发油成分的分析
Low-valued fish was enzymatically hydrolyzed and fish flavor was synthesized by thermal reaction using this hydrolysates.
以低值小杂鱼为原料经蛋白酶水解,再经热反应制备鱼香精。