摘要
本文报道了“轩辕贡枣”制作过程中，不同术枣时期及鲜枣贮备日期等生物学因素对制作工艺效果及产品质量的影响作用，并进一步指出可行的解决途径。
The paper covers that in the course of processing xuan Yuan Gong Zao some biological elements of different perioas of harvesting and storing dates have great effects on both effectiveness of the technology and quality of the pro-ducts,for which the paper also gives out a practical resolution.
出处
《延安大学学报（自然科学版）》
1995年第2期51-54,共4页
Journal of Yan'an University：Natural Science Edition
