摘要
介绍了细菌型腐乳的主要原料,详细分析了原料成分和生产工艺对产品质量的影响,提出了提高成品质量的方法。
This thesis introduces the main materials used for bacterial vegetable cheese. It analyses the influence which material composition and productive technology have on products quality. It also provides the method of improving the quality of finished products.
出处
《中国调味品》
CAS
北大核心
2005年第9期40-43,47,共5页
China Condiment
关键词
原料种类
原料成分
生产工艺
质量
material kind
material composition
productive technology
quality
