摘要
分别介绍了17种佛手瓜酱腌菜的工艺流程、制作方法及操作要点。对开发酱腌菜新产品具有指导意义。
The salting technique, processing condition and were introduced. The pickle technology and operation requirement of 17 different pickle chayotes were introduced respectively in this paper. It has the instructive significance on development of new pickle products.
出处
《中国酿造》
CAS
北大核心
2007年第10期53-57,共5页
China Brewing
