The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied,at the same time,the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed.
研究了筵席快餐食品冷冻过程中的一系列变化以及高温杀菌的主要参数。
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