为草莓浑浊汁的加工工艺设计、品质控制及贮藏工艺提供科学依据。
And it provides scientific basis for design of processing technology, quality control and storage technology of cloudy juice strawberry.
对柿饼在贮藏过程中的防霉变、防褐变方法进行了研究，并试验了将制作半干食品的技术应用于柿饼贮藏工艺中的可行性。
Experiment was aimed on studying the problems of mildewing and Browning of dried persimmon during storage; the feasibility of using IMF technique to produce dried persimmon was also studied.
本文讨论了原料鱼的新鲜度、鱼粉生产工艺、贮藏时间、脂肪含量、氨基酸组成等对鱼粉胃蛋白酶消化率的影响，并对本研究的进一步工作做了讨论。
Some factors affecting the pepsin digestibility of fishmeal such as storage time, processing temperature, fat, and amino content were discussed in this thesis and the further study was also discussed.
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