摘要
黄文王益王清章胡筱波根据白花菜的传统生产工艺,结合现代加工和包装先进技术,生产出一种既保持地方传统风味,又食用方便,保质期长的软罐头食品。
One kind of sof t can foodstuff is produced by traditional manufacture technique of Broc-coli a nd advanced modern machining and casing technique.It Retains local flavor and h as a long storage period.
出处
《长江蔬菜》
2002年第7期42-42,共1页
Journal of Changjiang Vegetables
