| 乳酸菌在水煮笋罐头漂洗工序中的应用 |
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| 引用本文： | 管有根. 乳酸菌在水煮笋罐头漂洗工序中的应用[J]. 食品工业科技, 2001, 0(6): 35-37 |
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| 作者姓名： | 管有根 |
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| 作者单位： | 浙江省轻工业研究所, |
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| 摘 要： | 从水煮笋漂洗液中分离乳酸菌种,经过培养筛选,应用于水煮笋漂洗工序,可使漂洗时间由常规的3～5d缩短至26h左右,可为企业降低生产成本,提高产品质量和产量.
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| 关 键 词： | 乳酸菌 水煮笋罐头 漂洗工序 |
Application of lactobacillus in rinsing process during producing canned boiled bamboo shoots |
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| Guan Yougen. Application of lactobacillus in rinsing process during producing canned boiled bamboo shoots[J]. Science and Technology of Food Industry, 2001, 0(6): 35-37 |
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| Authors: | Guan Yougen |
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| Affiliation: | Guan Yougen |
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| Abstract: | |
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| Keywords: | lactobacillus canned boiled bamboo shoots rinsing process. |
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