| 清水竹笋的加工工艺研究 |
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| 引用本文： | 赖穗雯,曹持平.清水竹笋的加工工艺研究[J].现代食品科技,2003,19(2):53. |
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| 作者姓名： | 赖穗雯 曹持平 |
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| 作者单位： | 广州市食品工业研究所,广州,510410 |
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| 摘 要： | 以天然竹笋为主要原料 ,经过一定的加工工艺 ,研制出能保持其原有营养及口味的清水竹笋。
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| 关 键 词： | 竹笋 加工工艺 |
Study on processing technology of low salt bamboo shoot |
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| Lai Suiwei,Chao Chiping.Study on processing technology of low salt bamboo shoot[J].Modern Food Science & Technology,2003,19(2):53. |
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| Authors: | Lai Suiwei Chao Chiping |
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| Abstract: | abstract Nature bamboo shoot is sort of valuable wild food.It contains abundant minerals,vitamins and plant proteins,and so on.In the paper,I studied the processing technology of low salt bamboo shoot used Nature bamboo shoot as main material.The result showed it kept its original nutrition and had a good taste. |
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| Keywords: | bamboo shoot processing technology |
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