Steam retorts is a key working procedure in the process of canned foods, and its stability of technological process is the critical factor for the quality, color and ratio of finished products.
蒸汽杀菌是罐头食品加工过程的关键工序，其工艺流程的稳定性直接决定了产品的质量、成色和成品率。
Steam retorts is a key working procedure in the process of canned foods, and its stability of technological process is the critical factor for the quality, color and ratio of finished products.
蒸汽杀菌是罐头食品加工过程的关键工序，其工艺流程的稳定性直接决定了产品的质量、成色和成品率。
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