FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (1): 36-39.
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JIANG Di, HAN Hong-Ling
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Abstract: The characteristics of technology applyed to bottled and barrelled water were introduced, and the controlling modes of ozone in the production of drinking water was described with a result products with nice mouthfeel and long shelflife.
JIANG Di, HAN Hong-Ling. [J]. FOOD SCIENCE, 2000, 21(1): 36-39.
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