摘要
确定了馅用膏状调料的最佳配方,对产品微生物指标和pH值进行了检测,提出了最佳杀菌条件和保质期。
This paper determines the optimum Composition of paste seasoning for stuffing, examines the microbe index and pH value of the product, and sets forth the best disinfecting condition and shelf-line
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
1991年第6期59-63,共5页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
馅用调料
膏状制品
复合味
seasoning for stuffing, paste product, compound taste
