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- W2367715911 abstract "Vegetable as the main raw materials were used to produce the flavor pickled vegetable,and analysis of physico-chemical indexes of them.The results showed that the best indexes were: contents of H2O is 65.0 %-70.0 %;contens of salt was 2.0 %-6.0 %;contents of total acid was 1.0 %;contents of total sugar was 10.0 %-12.0 %." @default.
- W2367715911 created "2016-06-24" @default.
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- W2367715911 date "2012-01-01" @default.
- W2367715911 modified "2023-09-22" @default.
- W2367715911 title "Study on Processing Technology and Analysis of Physico-chemical Indexes of Flavor Pickled Vegetable" @default.
- W2367715911 hasPublicationYear "2012" @default.
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