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Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Solanum melongena L. eggplant dip thermal processing microbial quality sensory evaluation
2014/2/25
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid we...
Microbial and Processing Criteria for Production of Probiotics: A Review
probiotics thermophilic thermotolerant multistrain
2009/3/10
The use of probiotics has become widely accepted as a natural means to promote health for both humans and animals. Today, probiotics are used as health supplements in food and feeds and they are repla...