摘要
通过对用葡聚糖生产的低糖苹果脯在不同的AW 、微波照射、包装材料条件下细菌、霉菌、酵母菌产生情况的分析 。
In the process of the low-sweet candied apple with glucose, different bacteria, moulds and different leavening germs will come out with different microwave irradiation and packaging materials. By analyzing all these situations, this article points out the best preservation condition for the candied apple.
出处
《江苏调味副食品》
2004年第6期14-17,共4页
Jiangsu Condiment and Subsidiary Food
