摘要
结合生产实际，对雪比的生产工艺及关键技术（如抗融性、稳定剂的选择等）进行了研究探讨。
Based on real processing experience,this article made some research and analysis on production of sorbet.Furthermore,some key techniques,such as melting resistance and selection of stabilizers etc,have been also mentioned as well.
出处
《冷饮与速冻食品工业》
1998年第4期1-3,5,共4页
Beverage & Fast Frozen Food Industry
