食品工业科技2015，Vol.36Issue(24)：131-136,141,7.DOI:10.13386/j.issn1002-0306.2015.24.020
超高压与高温短时杀菌对甘蔗汁品质的影响比较
Effect of high hydrostatic pressure and high temperature short time on quality of cloudy and clear sugarcane juice
摘要
关键词
超高压/甘蔗汁/微生物/感官/品质Key words
high hydrostatic pressure/sugarcane juice/microorganism/sensory/quality分类
轻工纺织引用本文复制引用
陈子叶,王静,李仁杰,王永涛,廖小军..超高压与高温短时杀菌对甘蔗汁品质的影响比较[J].食品工业科技,2015,36(24):131-136,141,7.基金项目
"863"计划(2011AA100801). （2011AA100801）
