学术
国际标准刊号：ISSN 0254-5071
国内统一刊号：CN 11-1818
摘 要:
分别介绍了17种佛手瓜酱腌菜的工艺流程、制作方法及操作要点。对开发酱腌菜新产品具有指导意义。[著者文摘]
文章出处:
《中国酿造》-2007年10期 -53-57页
China Brewing
栏目信息:
文献标识码:
B
文章编号:
2054-0571（2007）10-0053-05
相关文章:
R＆D of pickle chayote
LI Xue-gui （Li Condiment Factory, Rudong 226400, China）
Abstract:
The salting technique, processing condition and were introduced. The pickle technology and operation requirement of 17 different pickle chayotes were introduced respectively in this paper. It has the instructive significance on development of new pickle products.[著者文摘]
Key words:
chayote; pickle; R＆D
收稿日期: 2007-03-15
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