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中文
Journal
2005
,
Vol. 18
Issue (1)
: 33-35
DOI
:
Research Report
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Abstract
对速食竹笋软罐头的漂白与脱涩技术进行了研究,结果表明,采用酸性NaCl溶液护色处理比采用NaHSO3护色处理有更好的效果.在本试验条件下所制成的样品风味纯正,不存在硫残、无白色沉淀,且笋体白色度在贮运货架期能进一步提高,工艺简单,成本低.
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https://journal.zhku.edu.cn/EN/
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https://journal.zhku.edu.cn/EN/Y2005/V18/I1/33
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Copyright © Journal of Zhongkai University of Agriculture and Engineering
Supported by: Beijing Magtech
2005, Vol. 18 
