Volume 16 Issue 2
Mar.  2019
Turn off MathJax
Article Contents

WANG Li-xia. Processing technology for canned Chinese chestnut in salt solution[J]. Journal of Zhejiang A&F University, 1999, 16(2): 211-213.
Citation: WANG Li-xia. Processing technology for canned Chinese chestnut in salt solution[J]. Journal of Zhejiang A&F University, 1999, 16(2): 211-213.

Processing technology for canned Chinese chestnut in salt solution

  • Received Date: 1998-11-15
  • Publish Date: 1999-06-20
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Article views(1200) PDF downloads(169) Cited by()

Related
Proportional views

Processing technology for canned Chinese chestnut in salt solution

Abstract: Fresh Chinese chestnut was developed to produce canned food in salt solution .The original flavour of the chestnut was basically kept and the shelf life of the canned food was more than one year .

WANG Li-xia. Processing technology for canned Chinese chestnut in salt solution[J]. Journal of Zhejiang A&F University, 1999, 16(2): 211-213.
Citation: WANG Li-xia. Processing technology for canned Chinese chestnut in salt solution[J]. Journal of Zhejiang A&F University, 1999, 16(2): 211-213.

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return