黑瓜子
- 网络black melon seed
黑瓜子-
介绍了以黑瓜子为主料制作风味瓜子时原辅料的选择、生产工艺、操作要点和产品质量指标。
This paper introduced the choice of raw material , processing technology , operating rules and product quality index of local black melon seeds .
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脂肪沉积率方面，2.8%黑瓜子组比1.5%豆油组增加了80.01%（P0.05）。
In the fat deposition rate , the group of 2.8 % black seed increased by 80.01 % than the 1.5 % soybean oil group ( P0.05 ) .
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黑瓜子卫生标准的研究
Study on Hygienic standard of black seed - melon