Vegetable is exported after classics quick-freeze or dehydration treatment.
蔬菜经速冻或脱水加工后出口.
The pretreatment, quick-frozen , freeze-dry dehydration and rehydration of spinach and shallot are analyzed.
冷冻干燥 前在菌液中加入保护剂,可提高乳酸菌的冻干存活率.
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