摘要
巧克力的起霜给品质带来了缺陷，使产品的商品价值低下。巧克力的起霜有砂糖起霜与脂肪起霜的区分，多种因素可能引起巧克力脂肪起霜，本文试对巧克力脂肪的成因作些探讨。
The bloom of chocolate affect the market abilityby makes the imperfections of product. There are two kinds ofbloom; sugar bloom and fat bloom, in this paper try brieflydiscuss the factors which may induce for bloom in chocolate.
出处
《食品工业》
北大核心
1999年第6期16-17,共2页
The Food Industry
