食品科学2001，Vol.1Issue(3)：17-18,2.
糜状食品物料流变特性的实验研究
Experimental Study on Rheological Charactristics of Minced Food Material
摘要
Abstract
The rheological behavior of minced food material is the theoretical basis used to design the processing equipment, method and quality control. Minced food material's microstructure is omorphous so study on its rheological behavior is a difficult point of food rheology all along. In this paper,the relative factors and the forming mechanism of minced food material rheological behaviour were discussed by testing and analyzing the features of minced pork and fish. A foundation was established to further build the quantitative model between the rheological behaviour and microstructure of minced food material.关键词
食品流变特性表观粘度分类
通用工业技术引用本文复制引用
李华北,赵杰文..糜状食品物料流变特性的实验研究[J].食品科学,2001,1(3):17-18,2.
