The article described the implementation program of HACCP in cherry-tomato with low-preserved sugar.
本文详细阐述了HACCP质量控制体系在圣女果脯生产中的实施方案。
Processing technique of Low Sugar Preserved Hawthorn were studied in this paper.
试验对低糖山楂凉果的加工工艺进行了研究。
This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
以圣女果为原料，对其果脯加工中的烫漂、硬化、渗糖、浸糖和干燥等工艺条件进行研究，确定圣女果脯加工的最佳工艺条件。
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