通过感官评价和（TPA）质地剖面分析分析来比较酵头发酵馒头和工厂化生产馒头的品质差别。
The qualities of Jiaotou fermented CSB and that of commercially produced ones were compared by sensory analysis and texture profile analysis(TPA).
根据媒体报道，上海宝山区盛禄食品公司的工人把前两天生产的馒头重新贴上新的生产日期。
According to media reports, workers at a Shanghai Shenglu Food co plant in Baoshan district relabeled buns made two days earlier with new production dates.
为馒头工业化生产及馒头保鲜提出了一定的理论及实践依据。
This paper propose a definite basis of theory and practice for industrial production and preservation of steamed bun.
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