| 馅用膏状复合调料的研究 |
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| 引用本文： | 那世荣,石长波,关宏远,刘长生.馅用膏状复合调料的研究[J].哈尔滨商业大学学报(自然科学版),1991(6). |
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| 作者姓名： | 那世荣 石长波 关宏远 刘长生 |
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| 作者单位： | 黑龙江商学院旅游烹饪系，黑龙江商学院旅游烹饪系，黑龙江商学院旅游烹饪系，黑龙江商学院旅游烹饪系 |
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| 摘 要： | 确定了馅用膏状调料的最佳配方,对产品微生物指标和pH值进行了检测,提出了最佳杀菌条件和保质期。
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| 关 键 词： | 馅用调料 膏状制品 复合味 |
A Research on Chinese Complex-Seasoning for suffing |
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| Na shirong Shi changbo Guan Hongyuan Liu Changsheng.A Research on Chinese Complex-Seasoning for suffing[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1991(6). |
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| Authors: | Na shirong Shi changbo Guan Hongyuan Liu Changsheng |
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| Institution: | Department of Tour and Culinary Arts |
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| Abstract: | This paper determines the optimum Composition of paste seasoning for stuffing, examines the microbe index and pH value of the product, and sets forth the best disinfecting condition and shelf-line |
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| Keywords: | seasoning for stuffing paste product compound taste |
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