Study on the processing technics of sweet and sour stachys sieboldii;
甜酸草石蚕加工技术的研究
Application of HACCP system in the exported sweet and sour rakkyo;
HACCP体系在出口甜酸薤加工中的应用
Suger/acid ratio in formulation of beverage is an important factor influencing the flavour of the product.
研究以白砂糖为甜味剂,柠檬酸为酸味剂,通过感官评定方法确定使溶液体系具有适宜甜酸度的甜酸比的配方,为真实的饮料配方中的甜酸比的确定提供方法指导和试验依据。
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