| 落果芒果加工适制性的研究 |
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| 引用本文： | 袁唯,杨振生,董文明,彭磊,吴建勇. 落果芒果加工适制性的研究[J]. 食品科学, 2000, 21(9): 60-62 |
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| 作者姓名： | 袁唯 杨振生 董文明 彭磊 吴建勇 |
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| 作者单位： | 1. 云南农业大学食品科学系
2. 云南省元江县林业局 |
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| 摘 要： | 探讨了选用云南种植的落果芒果为原料，加工果脯、果干、罐头和饮料的工艺技术，提出了适宜加工果脯果干和话芒果的建议 。
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| 关 键 词： | 落果芒果 加工适制性 果脯果干 活芒果 |
Studies on Processing Technology of Prematur.drop Mango |
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| Yuan Wei et al.. Studies on Processing Technology of Prematur.drop Mango[J]. Food Science, 2000, 21(9): 60-62 |
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| Authors: | Yuan Wei et al. |
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| Affiliation: | Yuan Wei et al. |
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| Abstract: | Uitlizing premature-drop mango as raw material in Yunan,the technology of candicd .dried.canned beverage and spiced mango. Products was studied. The proper processing products were proposed. |
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| Keywords: | Premature-drop of mango Processing property |
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