介绍了水产品传统干燥和新型干燥技术的特点、研究及应用现状和发展趋势。
The development and potential application of the traditional and newly involved drying technologies in aquatic product processing were described and analyzed.
水产品营养丰富、味道鲜美，并具有高蛋白、低脂肪、营养平衡性好的特点，是人们摄取动物性蛋白质的重要来源之一。
Aquatic product, which has much protein, a little fat and abundant nutrition, is one of the important sources that contain the animal protein.
水产品由于味道鲜美，营养价值高等特点在人们的饮食结构中占据重要地位。
As the result of delicious taste and high nutritive value, aquatic product is playing a more and more important role gradually in the human diet.
应用推荐