摘要介绍了浓缩苹果汁的主要技术指标 ,对各项指标的变化进行了分析 。The major technological indexes in concentrated apple juice are described,the changes in which are analyzed.Corresponding control measures are suggested.
8Uchino, F., Doi, S. Acid - thermophilic bacteria from thermal waters. Agricultural and Biological Chemistry, 1967 (31): 817～822
9Cerny, G., Hennlich, W., Poralla, K. Fruchsaftverderb durch Bazillen: Isolierung und Charakterisierung des Verderbniserregers. Zeitschrift fur Lebensmitteluntersuchung snd Forschung, 1984(179): 224～227
10Wisorzkey, J. D., Jurtshuk, P., Fox, G. E. Comparative sequence analyses on the 16 rRNA (rDNA) of Bacillus acidocaldarius, Bacillus acidoter-retris and Bacills cycioheptanicus and proposal for creation of a new genus, Alicyclobacillusgen. nov. International Journal of Systemetic Bacterology, 1992 (42): 263～269
