摘要
本文系统地介绍了从甜菜渗出汁中直接结品蔗糖的冷却结晶新工艺,对其由来、发展与应用前景等进行了探讨。
This paper introduces and discusses a new process of continuous cooling crystallization of sucrose from raw juice directly as well as its application to sugar industry in future
出处
《中国甜菜糖业》
1993年第6期24-31,共8页
China Beet & Sugar
