| 鱼蛋白粉的营养评价 |
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| 引用本文： | 施文正,汪之和. 鱼蛋白粉的营养评价[J]. 氨基酸和生物资源, 2006, 28(1): 18-19,67. DOI: 10.3969/j.issn.1006-8376.2006.01.006 |
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| 作者姓名： | 施文正 汪之和 |
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| 作者单位： | 上海水产大学食品学院,上海,200090;上海水产大学食品学院,上海,200090 |
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| 摘 要： | 对采用酶解法和酸水解法制备的白鲢鱼蛋白粉的营养成分进行了分析,从氨基酸组成上表明鱼蛋白粉具有较高的营养价值,在食品行业有较大应用前景。
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| 关 键 词： | 鱼蛋白粉 营养 评价 |
| 文章编号： | 1006-8375（2006）01-0018-02 |
| 收稿时间： | 2005-12-07 |
| 修稿时间： | 2005-12-07 |
The Nutritional Assessment of Fish Protein |
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| SHI Wen-zheng,WANG Zhi-he. The Nutritional Assessment of Fish Protein[J]. Amino Acids & Biotic Resources, 2006, 28(1): 18-19,67. DOI: 10.3969/j.issn.1006-8376.2006.01.006 |
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| Authors: | SHI Wen-zheng WANG Zhi-he |
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| Affiliation: | Food College, Shanghai Fisheries University, Shanghai 200090, China |
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| Abstract: | Fish protein hydrolysates were prepared by enzyme or acid.The fish protein powder had very good nutrition value. |
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| Keywords: | fish protein powder nutrition assessment |
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