摘要
研究了筵席快餐食品冷冻过程中的一系列变化以及高温杀菌的主要参数。为筵席食品的工业化生产提供了理论依据，设计了工业化生产筵席食品的工艺路线。
The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied,at the same time,the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed.
出处
《郑州粮食学院学报》
1999年第1期17-21,共5页
Journal of Zhengzhou Institute of Technology
基金
河南省科委攻关项目
