摘要
通过细菌菌落总数的测定，对芙蓉李系列产品的保质期进行了研究。实验证明，产品均符合卫生标准，并有稳定的保存性能。
Through determining bacterial colony number, We study on reservation of series of products of Fu - Rong plums. Experiment shows that all products meet the standard of health and have stable reserved quality.
出处
《食品工业》
CAS
北大核心
2000年第2期41-42,共2页
The Food Industry
