摘要
新鲜沙丁鱼和鲐鱼经烟熏和熏液浸泡烘干工艺过程加工，所得产品外观光亮、感官检验结果表明其质地和风味很好，是理想的生产工艺和水产加工品。
Abstract The smoked products and the dried products after immersing in the smoking liquidare very attractive.The organic analysis indicated that the texture and flavour are also very ap-pealing.These certified that two processing means of smoking should be widely used in processingand storing sardine and mackerel.
出处
《水产科学》
CAS
北大核心
1996年第4期18-20,共3页
Fisheries Science
