After the low salt sauce radish processed thermal-sterilization, its crispness retentivity was studied.

低盐酱萝卜软包装热力杀菌后，对其脆度的保持性进行了研究。

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After the low salt sauce radish processed thermal-sterilization, its crispness retentivity was studied.

低盐酱萝卜软包装热力杀菌后，对其脆度的保持性进行了研究。

youdao