本试验研究了罐藏绿色蔬菜的保绿，筛选出了最佳保绿剂及保绿工艺条件。
Green of can vegetable is studied so as to find the optimum compound protective green agent and technology condition of green preservation.
以轮叶党参为主要原料，对轮叶党参冷冻调理食品的加工工艺、产品配方及冻藏稳定性进行了研究。
The producing technology, the product formula and the stability of frozen storage were studied in this experiment.
本文主要介绍了用新鲜或冻藏草鱼制作鱼肉松和五香鱼干的制作工艺。
The paper mainly introduce the productive technology of the dried fish meat floss and the spiced dried fish meat.
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