摘要
本文对以芦笋及芦笋下脚料加工成芦笋汁饮料进行了工艺研究，并运用正交实验得出了最佳工艺组合。
In this paper, study of technology has been done with asparagus juice from asparagus andwaste asparagus. The optimum conditions with orthogonal experiments are contained.
出处
《西北轻工业学院学报》
1995年第3期77-82,共6页
Journal of Northwest University of Light Industry
关键词
饮料
正交实验
石刁柏
菜汁
asparagus
beverages
orthogonal experiments
