Fried Scallops in Fresh Fruit Juice

A study on the technology for fruit composite nectar;

复合带肉果汁的工艺研究

A study on the stability for muskmelon nectar suspension was performed by means of orthogonal design.

采用正交设计方法，通过不同成分配比和工艺参数的试验与比较，对厚皮甜瓜带肉果汁稳定性进行了研究，统计分析结果表明：当果肉含量为０。

Study on prospects of high-voltage pulsed electric field applied to tropical fruit juice processing;

高压脉冲电场技术在热带果汁加工中的应用前景