摘要
通过对槟榔的传统工艺进行研究,对传统工艺加以改进,重点解决了槟榔在生产过程中护色难的问题及销售过程易受微生物污染的问题。
According to the traditional processing of areca,traditional processing was to be improved, the paper focused on solving the areca in the process of protecting the production of color and marketing which was vulnerable to microbiological pollution.
出处
《食品科技》
CAS
北大核心
2007年第1期57-59,共3页
Food Science and Technology
基金
海南省科技厅重点项目(04102)。
关键词
槟榔
工艺
微生物
areca
processing
microbe
