中国食品学报2014，Vol.14Issue(10)：157-163,7.
倒笃菜肉沫软罐头加工及杀菌工艺研究
Study on Soft Can Processing and Sterilization Technique of a Pickled Potherb Mustard-DaoDu with Comminuted-meat
摘要
关键词
倒笃菜/肉沫/杀菌/软罐头/工艺Key words
DaoDu / comminuted-meat/ sterilization/ soft can/ processing technique引用本文复制引用
江学平,郜海燕,陈杭君,陶菲..倒笃菜肉沫软罐头加工及杀菌工艺研究[J].中国食品学报,2014,14(10):157-163,7.基金项目
浙江省重大科技专项重大项目(2012C12011-1) （2012C12011-1）
