The goose processed with improved technology can maintain traditional product flavor and taste more fresh and tender.
经工艺改进后,能保持传统制品特色,口感更鲜嫩,风味优于市售品。
Enzyme technology can also increase the quality and safety of dairy products, im prove production technology and product flavor.
应用酶技术还可以提高乳制品生产的质量和安全性,改进生产工艺过程和改善产品风味。
The invention satisfies the nutrition demand of swimming crab, increases the crab oil content of swimming crab, improves culture product flavor, and increases culture benefit.
本发明提高了梭子蟹蟹黄含量,提高养殖产品风味,提高了养殖效益。
应用推荐