肉类研究Issue(9)：22-25,4.
河蚌肉的营养价值与加工研究进展
Recent Advances in Research on Nutritional Value and Processing of Freshwater Mussel Meat
摘要
Abstract
The nutritional value and chemical composition of freshwater mussel meat are summarized in this paper. This review highlights the current status of research on mussel meat processing and points out some major problems existing in the development of mussel meat products in China. Moreover, future prospects of freshwater mussel meat processing are discussed. This paper is expected to provide references for processing mussel meat in depth and developing new mussel meat products.关键词
河蚌肉/营养价值/研究进展/前景展望Key words
mussel meat/nutritional value/progress/prospects分类
轻工纺织引用本文复制引用
周丹,连奎,董周永,周亚军..河蚌肉的营养价值与加工研究进展[J].肉类研究,2014,(9):22-25,4.基金项目
长春市现代农业发展科技支撑计划项目（13NK13）；吉林省科技发展计划现代农业重点攻关项目 （）
