FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (5): 37-38.
Previous Articles Next Articles
LIU Li
Online:
Published:
Abstract: Methods of NaOH liquid dousing and microwave heating were used for olive peeling to keep uniform appearance and nufrition with sugar seeping at normal temperature and 0. 03% sodium benzoate adding wore to keep a normal flavor and faste and to restrain effectively from mildewing.
Key words: Sugar Lower olive yunnan Process
LIU Li. Fig juice Milk Processing Technigue and Quality Control[J]. FOOD SCIENCE, 2000, 21(5): 37-38.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2000/V21/I5/37