清水竹笋的加工工艺研究赖穗雯.pdfVIP

DOI :10.1398 /j .mfst.1673 -9078.003.0 .0 0 《》　　　　　Guangzhou Food Science and Technology　　　　　Vol.19 No.(75) 清水竹笋的加工工艺研究 　 (广州市食品工业研究所　广州　510410) 　　, , 。 　; Study on processing technology of low salt bamboo shoot Lai Suiwei,Chao Chiping (Guangzhou food industry research institute Guangzhou,510410 ) Abstract　abstract Nature bamboo shoot is sort of valuable wild food.It contains abundant minerals,vitamins and plant proteins,andso on. In the pape