The paper discussed the methods of reducing the processing time and avoiding exorbitance ingress of NaCl of the salted egg.
探讨了缩短咸蛋加工时间及控制咸蛋在保存过程中咸度过度加重的方法。
The paper discussed the methods of reducing the processing time and avoiding exorbitance ingress of NaCl of the salted egg.
探讨了缩短咸蛋加工时间及控制咸蛋在保存过程中咸度过度加重的方法。
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