The processing and key technique of high clarity mulberry juice were introduced. Optimum recipe and processing parameter of juice were determined.
详细介绍了高澄清度桑椹果汁饮料的加工工艺及关键技术，确定了产品的配方和最佳工艺参数。
The optimum processing technology parameter was obtained through one factor and orthogonal test.
通过一系列单因素试验和正交试验确定了苦荞麦饼干的优化工艺参数。
The optimum processing technology parameter was obtained through one factor and orthogonal test.
通过一系列单因素试验和正交试验确定了苦荞麦饼干的优化工艺参数。
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