Sterilization temperature and time influencing the stability and retention period of juice-milk beverage have been studied in this paper.

通过试验研究了杀菌温度与杀菌时间对调配型果奶饮料稳定性及保存期的影响。

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OBJECTIVE To analyse the relationship of storage time of the gauze with the environmental and bacterial pollution after high pressure sterilization.

目的研究高压灭菌凡士林纱布的存放时间、环境与细菌污染之间的关系。

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Methods Paeoniflorin content and solids are taken as index to check time, times, moisture addition of decoction, the alcohol density and sterilization condition.

方法采用均匀设计法，以芍药苷含量及固形物为指标，对煎煮时间、煎煮次数、加水量、醇沉浓度及灭菌条件进行考查。

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