摘要
探讨了清水蘑菇罐头从采摘、预煮到杀菌后的颜色变化机理，并对Ｎａ２ＳＯ３ 加入汤液中防止羰氨反应可行性做了简单论证。
In this paper,Color change ofm ushroom is studied during Post hervest it to blenching and hightem perature sterilzation。It contains whether itis reasonable thatputting som e Na2SO3 in the soup prevent m ushroom from the effectofMaillord reaction
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第1期34-35,共2页
Science and Technology of Food Industry
