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1、單位代碼10635學(xué)號112015324001666碩士學(xué)位論文解凍方式對凍結(jié)雞湯品質(zhì)特性和風(fēng)味的影響論文作者：侯佰慧指導(dǎo)教師：夏楊毅學(xué)科專業(yè)：食品科學(xué)研究方向：食品安全與質(zhì)量控制提交論文日期：2018年5月23日論文答辯日期：2018年6月2日學(xué)位授予單位：西南大學(xué)中國·重慶2018年6月UnitCode10635StudentNumber112015324001666SouthwestUniversityMasterDegreeDissertationEffectofDifferentThawingMethodsontheQualityandFla
2、vourofFrozenChickenSoupCandidate:Bai-huiHOUSupervisor:Prof.Yang-yiXIAMajor:FoodScienceField:FoodSafetyandQualityControlSubmissionDate:May23,2018DateofDebate:Jun2,2018UniversityConferringDegree:SouthwestUniversityChongqing,ChinaApr.2018目錄目錄摘要......................................
3、...........................................................................................IABSTRACT....................................................................................................................III第1章文獻(xiàn)綜述.....................................................
4、.......................................................11.1雞湯營養(yǎng)與功能特性........................................................................................11.1.1雞湯營養(yǎng)成分組成..................................................................................11.1.2雞湯功能特性...............
5、...........................................................................11.2雞湯加工國內(nèi)外研究進(jìn)展................................................................................21.2.1雞肉品種和預(yù)處理對雞湯影響..............................................................21.2.2加工工藝對雞湯品質(zhì)的影響..........
6、........................................................31.2.3貯藏特性..................................................................................................41.3雞湯呈味物質(zhì)研究現(xiàn)狀....................................................................................51.3.1雞湯滋味成分研究...
7、...............................................................................51.3.2雞湯揮發(fā)性風(fēng)味物質(zhì)研究......................................................................61.3.3外源添加物對雞湯風(fēng)味影響..................................................................71.4凍結(jié)保藏機理及其影響因素.............
8、...............................................
