摘要
本文对影响调配型酸乳饮料稳定性的因素进行了研究。 通过正交试验确定稳定剂的最佳配比及最佳工艺。
In the paper,the factors that influencing on the stability of mixed acid milk were stuidied and the orthogonal experiment were made.The best process were defined.
出处
《江西食品工业》
2003年第4期18-19,共2页
Jiangxi Food Industry
