摘要
对纯板栗饮料的生产工艺进行了实验研究 ,确定了其生产工艺条件 。
Experiment study on the processing of the pure Chinese chestnut drink was made.The processing technology of it was determined. The detailed analysis and research was completed on the anti-browning and stability of the pure Chinese chestnut drink.
出处
《陕西科技大学学报（自然科学版）》
2003年第1期51-55,共5页
Journal of Shaanxi University of Science & Technology
