The raw material properties, the processing formulation, the thickeners, the preservation methods of low-sugar apricot jam were studied, and its sense qualities and nutrition was appraised.
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究，并对其感官品质和营养价值进行了评价。
The raw material properties, the processing formulation, the thickeners, the preservation methods of low-sugar apricot jam were studied, and its sense qualities and nutrition was appraised.
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究，并对其感官品质和营养价值进行了评价。
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