Sweet & Sour Chicken

Study on the processing technics of sweet and sour stachys sieboldii;

甜酸草石蚕加工技术的研究

Application of HACCP system in the exported sweet and sour rakkyo;

HACCP体系在出口甜酸薤加工中的应用

Suger/acid ratio in formulation of beverage is an important factor influencing the flavour of the product.

研究以白砂糖为甜味剂,柠檬酸为酸味剂,通过感官评定方法确定使溶液体系具有适宜甜酸度的甜酸比的配方,为真实的饮料配方中的甜酸比的确定提供方法指导和试验依据。