摘要
本文详细介绍了无花果混浊汁的加工工艺及关键技术,通过主要试验设计确定了产品的最佳配方。
The process and key techniques of fig turbid juice were introduced in this paper, and the optimum foumulation of juice was determined through experiments.
出处
《食品工业》
北大核心
2000年第2期13-14,共2页
The Food Industry