Processing technology of a bamboo shoots can;
一种竹笋罐头的加工工艺
Processing technology and standard quality requirement of Hu'nan poached bamboo shoot can for export;
水煮笋罐头的加工技术及产品质量要求
Study on technology for canned food of Changshan-huyou;
常山胡柚砂囊罐头的加工工艺研究
Research on the improvement of navy special ration and combined packaging of canned food;
海军专用食品改进及罐头组合包装的研究
A process for preparing ready-to-eat retort pouch oyster using oysters (Crassostrea talienwhanensis Crosse) as material was developed in this paper.
以大连湾长牡蛎为原料,开发即食牡蛎软罐头。
The process of retort pouch fish which made from Liza haematocheia was mainly studied in this paper.
研究了以梭鱼为原料生产梭鱼软罐头的工艺流程,研究了梭鱼加工过程中鱼肉的去腥配方、油炸温度和时间、调味液配方、杀菌时间及温度对产品品质的影响,从而确定了梭鱼在不同加工过程中的最佳工艺条件。
Technology of soft can of Chong-ren spiced Ma-chicken;
崇仁五香麻鸡软罐头的加工技术
Processing technology of five spiced peanuts soft can;
五香花生软罐头加工技术
Study on the procedure of microwave sterilization of whole chicken soft can;
整鸡软罐头微波杀菌工艺的研究
An improved method for determination of histamine in canned fish by Spectrophotometry;
分光光度法测定鱼罐头中组胺的方法改进