论文部分内容阅读
应中国水产科学研究院南海水产研究所和广东省水产学会的邀请,日本东京水产大学食品生物化学系食品保藏讲座教授小泉先生于5月16日至21日在广州进行了讲学、技术座谈和参观访问。广东省水产学会、广西区水学会、广东省制冷学会、广州市水产学会以及广东省的水产院校、科研、供销、加工等部门的六十四名代表在南海水产研究所电化室听取了小泉先生的讲授。讲授内容有:日本水产品加工的概况;新的-3℃保鲜方法;鲜度指标
At the invitation of South China Sea Fisheries Research Institute and Chinese Society of Fisheries, Chinese Academy of Fishery Sciences, Mr. Koizumi, professor of food preservation course at Department of Food Biochemistry, Tokyo Fisheries University, Japan conducted lectures, technical discussions and visits in Guangzhou from May 16 to May 21 access. Sixty-four representatives from Guangdong Fisheries Society, Guangxi Water Institute, Guangdong Institute of Refrigeration, Guangzhou Fisheries Society and Guangdong Fisheries University, scientific research, supply and marketing and processing departments listened to Junichiro Koizumi’s electrochemical cell at the South China Sea Fisheries Research Institute Professor’s teaching. Lectures include: Overview of Japan’s aquatic products processing; new -3 ℃ preservation methods; freshness index