摘要
研究了六月霜的营养成分及作为国家新资源食品开发的食品安全性 ,并研究确定了六月霜饮品的配方及工艺流程。
Nutritional composition of Junefrost, a new food resource was analyzed,and its sofety in food application was discussed.A formulas for Junefrost drink and processing technology was decided.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第1期61-62,共2页
Science and Technology of Food Industry
