| 论我国柑桔深加工技术研究与开发的必要性 |
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| 引用本文： | 陈功,余文华,康建平,邓林,肖颜林,谢帮祥. 论我国柑桔深加工技术研究与开发的必要性[J]. 四川食品与发酵, 2001, 36(3): 1-5 |
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| 作者姓名： | 陈功 余文华 康建平 邓林 肖颜林 谢帮祥 |
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| 作者单位： | 四川省食品发酵工业研究设计院,成都市,611130 |
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| 摘 要： | 本文从我国柑桔种植、加工业现状出发,结合西部大开发和加入WTO机遇,以国内外柑桔加工技术发展趋势和加工制品市场为核心,论述了我国柑桔深加工技术(设备)研究与开发的必要性。
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| 关 键 词： | 柑桔 深加工 高新技术 市场 意义 |
| 修稿时间： | 2001-06-20 |
Necessity of research and Development of Deep Proceessing Technique of Citrus in China |
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| Chen Gong,Yu Wen-Hua,Kang Jian-Ping,Deng Lin,Xiao Yan-Lin,Xie Bang-Xiang. Necessity of research and Development of Deep Proceessing Technique of Citrus in China[J]. Sichuan Food and Fermentation, 2001, 36(3): 1-5 |
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| Authors: | Chen Gong Yu Wen-Hua Kang Jian-Ping Deng Lin Xiao Yan-Lin Xie Bang-Xiang |
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| Abstract: | Begins with the current situation of citrus planting and processing industry in China, combines with the trade and industry development in Western China and the opportunity of joining WTO, bases on the overseas and domestic development trend of citrus processing technique and product market, we discuss the necessity of research and development of deep processing technique and equipment of citrus. |
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| Keywords: | citrus deep processing advanced technique market significance |
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