| 摘要: |
| 采用Co60-γ辐射保藏荞面灌肠,其风味、口感、18种氨基酸含量及必需氨基酸含量均未发生较大的变化,并且延长了它的保存期.辐射剂量的选择在安全范围之内,人们尽可放心食用. |
| 关键词: 辐射保藏 荞面灌肠 变化 |
| DOI： |
| 分类号:R151.3 |
| 基金项目: |
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| Changes of Amino Acid Content in Buckwheat Powder Sausage Irradiated with Co60 -γ |
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| Abstract: |
| Buckwheat powder sausage was preserved after radiation of Co~ 60-γ. Its flavour and taste as well as the amount of 18 amino acids including essential ones changed little and the preservable period was prolonged. |
| Key words: preservation after radiation buckwheat powder sausage change |
