The processing technology of oil-immersed edible fungus pickle was studied,and the optimum condition of keeping edible fungus crisp was confirmed.
通过实验研究了油渍食用菌酱菜的加工工艺,确定了食用菌保脆工艺的最佳条件。
Copyright © 2022-2024 汉字大全www.hanzidaquan.com All Rights Reserved 浙ICP备20019715号