摘要
介绍了厚皮甜瓜浑浊汁的配方和加工方法，探讨了保持瓜汁稳定和防止变味的措施。
A ingredient and a processing method of muskmelon nectar were introduced.The measures of keeping flesh particles suspension stable and preventing fregrance from turning bad were discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第4期43-44,共2页
Science and Technology of Food Industry
