食品加工技术  

出　　处：《中国学术期刊文摘》2006年第24期203-205,共3页Chinese Science Abstracts(Chinese Edition)

摘　　要：植物油料实际压缩比计算模型与数值模拟，1-MCP对杏果实采后贮藏品质的影响,猪通脊肉千燥模型建立与试验,中心组合设计法优化马铃薯薯渍固态发酵工艺,马铃薯薯澶固态发酵制作蛋白饲料的工艺研究,复合乳化稳定剂在蜂蜜乳化工艺中的应用，杀青工艺对柿叶绿茶活性成分的影响，猪肉新鲜度的智能检测方法，复合保鲜液对烧鸡保鲜作用的试验研究，Numerical simulation and calculative model of realistic compression ratio of oil plant ,Effects of 1-MCP on post-harvest storage quality of katy apricot fruits,Experimental study on drying behavior and model of pork tenderloin,Optimization of potato residues solid substate fermentation technology using central composite design , Study on solid substrate fermentation technology in producing protein feeds with potato residues,Study on the application of mixed emulsion stabilizer in emulsified honey,Effects of blanching technology on active components of green persimmon leaves＇ tea, Study on intellectual detection techniques to freshness of pork , Study on multiple preservative solution used in preservation of roast chicken ,

关 键 词：食品加工技术 固态发酵工艺 复合乳化稳定剂 计算模型 1-MCP 复合保鲜液 数值模拟 植物油料 

分 类 号：TS205[轻工技术与工程—食品科学]