| 原料对细菌型腐乳质量的影响 |
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| 引用本文： | 刘井权,商亚娟,朱瑞娉,王华.原料对细菌型腐乳质量的影响[J].中国调味品,2005(9):40-43,47. |
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| 作者姓名： | 刘井权 商亚娟 朱瑞娉 王华 |
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| 作者单位： | 1. 齐齐哈尔大学,应用技术学院,黑龙江,齐齐哈尔,161000
2. 克山县产品质量检验所,黑龙江,克山,161600 |
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| 摘 要： | 介绍了细菌型腐乳的主要原料，详细分析了原料成分和生产工艺对产品质量的影响，提出了提高成品质量的方法。
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| 关 键 词： | 原料种类 原料成分 生产工艺 质量 |
| 文章编号： | 1000-9973（2005）09-0040-04 |
| 收稿时间： | 2005-06-13 |
| 修稿时间： | 2005-06-13 |
The influence which materials have on the quality of bacterial vegetable cheese |
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| LIU Jing-quan,SHUANG Ya-juan,ZHU Rui-ping,WANG Hua.The influence which materials have on the quality of bacterial vegetable cheese[J].China Condiment,2005(9):40-43,47. |
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| Authors: | LIU Jing-quan SHUANG Ya-juan ZHU Rui-ping WANG Hua |
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| Abstract: | This thesis introduces the main materials used for bacterial vegetable cheese. It analyses the influence which material composition and productive technology have on products quality. It also provides the method of improving the quality of finished products. |
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| Keywords: | material kind material composition productive technology quality |
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