摘要
介绍了厚皮甜瓜（ＣｕｃｕｍｉｓｍｅｌｏＬｖａｒｒｅｔｉｃｕｌａｔｕｓＮａｕｄ）浑浊汁的配方设计和加工方法，探讨了保持瓜汁稳定和防止变味的措施。
An ingredient and a processing method of muskmeton nectar were introduced. The measures of keeping flesh praticles suspension stable and preventing fregrance from turning bad was exploited.
出处
《湖北农学院学报》
1998年第2期151-153,共3页
Journal of Hubei Agricultural College
基金
湖北省教委资助
