摘要
本文采用在真空状态下将樱桃硬化、染色、糖渍等新工艺，缩短了生产周期，产品达到了出口标准。
The process of canned cherries was studies.The new techniques of hardening、dyeing and syruping invacuum was introduced. The productive period was shortened. The product meet quality standard exproted.
出处
《食品工业》
北大核心
1999年第6期36-37,共2页
The Food Industry
