摘要
阐述了降低果脯甜度的措施,以及生产低糖果脯时可能出现的问题及解决途径。
Methods of reducing the sugar content of preseved fruits and deal with the problems which way arise in production and the solution was presented in the paper.
出处
《吉林农业大学学报》
CAS
CSCD
1995年第A01期52-54,共3页
Journal of Jilin Agricultural University
关键词
低糖果脯
果脯
透明度
饱满度
渗透压
加工
low sugarpreserved fruit
transparency
fullness
osmotic pressure
