FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (5): 276-277.
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DING Shi-Yong
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Published:
Abstract: Oil fried instant noodle samples were made in different process,tested under 35 ℃,RH85%.Result showed:according to SB/T10250.6 months shelf-life marked on present noodle is difficult to accempied.
Key words: oil fried instant moodle shelf-life
DING Shi-Yong. [J]. FOOD SCIENCE, 2006, 27(5): 276-277.
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