摘要
本文对蔬菜罐头生产中其成品硬脆度、色、香、味及营养素的损失等问题进行了分析研究,提出了切实可行的解决办法。
This paper lays stress on the analytical research on the problems of brittleness,color, tasts,smell and the loss of nutrient of vegetable can. It gives practical solution to these problems and provides a new method to further improve the quality of vegetable can.
出处
《郑州轻工业学院学报》
1992年第2期17-20,共4页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
