3) instant noodle sauce
方便面酱包
1.
The hazard analysis and critical control points(HACCP) approach was used to identify the critical control points in the production of instant noodle sauce.
结果表明,方便面酱包生产中存在微生物污染、化学污染、物理污染等危害;确定了除豆酱类外的各种原料、投料烹调、包装和卫生状况4个关键控制点,并提出了相应控制措施。
4) oil wrapping for instant noodles
方便面油包
1.
A study on the edible film of oil wrapping for instant noodles;
方便面油包可食用膜研究
6) instant noodle soup material
方便面汤料
1.
coli, the sensory and physicochemical characteristics of the three kinds of instant noodle soup material packaged with edible films based on pullulan were studied.
本文采用60Co-γ射线对普鲁兰基可食膜包装的三种方便面汤料包(油包,粉包,脱水蔬菜包)进行了辐照灭菌,研究了不同辐照剂量及储藏时间对普鲁兰基可食膜包装材料性能和三种汤料包细菌总数、大肠菌群、感官品质、理化特性的影响。
补充资料：方便面生产设备——蒸面机
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条