A study on the technology for fruit composite nectar;
复合带肉果汁的工艺研究
A study on the stability for muskmelon nectar suspension was performed by means of orthogonal design.
采用正交设计方法,通过不同成分配比和工艺参数的试验与比较,对厚皮甜瓜带肉果汁稳定性进行了研究,统计分析结果表明:当果肉含量为0。
Study on prospects of high-voltage pulsed electric field applied to tropical fruit juice processing;
高压脉冲电场技术在热带果汁加工中的应用前景
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