摘要
研究了利用常山胡柚果实进行常山胡柚砂囊罐头加工的工艺及其参数,并提出了产品的质量指标及改进条件。
Technology and relevant parameters for the canned food processed with the fruit of Changshan-huyou are reported here in this paper. In addition,quality indicators and conditions for improvement are also suggested.
出处
《食品科技》
CAS
北大核心
2004年第8期32-33,共2页
Food Science and Technology
基金
浙江省教育厅资助项目(97128)。
关键词
常山胡柚
砂囊
罐头
加工工艺
Changshan-huyou
orange flesh
canned food
processing technology
