Different shield agents were added to reduce the unpleasant taste of the fish albumen hydrolysis solution, and some colloids added to keep the homogeneousness and stability of the beverages.
以饮料
风味、澄清度、稳定性等为指标选取适宜
艺配方。
Different shield agents were added to reduce the unpleasant taste of the fish albumen hydrolysis solution, and some colloids added to keep the homogeneousness and stability of the beverages.
以饮料风味、澄清度、稳定性等为指标选取适宜艺配方。
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审核，其表达内容亦不代表本软件
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