The formula and technique of xylo-oligosaccharide cake were attained by preliminary test and study. The optimal quantity of xylo-oligosaccharide added was obtained and the quality index was proposed.
对低聚木糖蛋糕的配方和工艺进行了初步试验与研究，确定了低聚木糖的最适添加量，并提出了质量指标。
The prescription and craft of mushroom flavor sausage were attained by preliminary test and study. The optimal added quantity of mushroom was obtained and the quality index was proposed.
对香菇风味肠的配方和工艺进行了初步的试验与研究，确定了香菇的最适宜添加量，并提出了其质量指标。
The prescription and craft of mushroom flavor sausage were attained by preliminary test and study. The optimal added quantity of mushroom was obtained and the quality index was proposed.
对香菇风味肠的配方和工艺进行了初步的试验与研究，确定了香菇的最适宜添加量，并提出了其质量指标。
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