胡润芳, 张玉梅, 陈宇华, 林国强. 纯天然果蔬彩色豆腐制作技术[J]. 福建农业科技, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015
    引用本文: 胡润芳, 张玉梅, 陈宇华, 林国强. 纯天然果蔬彩色豆腐制作技术[J]. 福建农业科技, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015
    shu
    HU Run-fang, ZHANG Yu-mei, CHEN Yu-hua, LIN Guo-qiang. Production of Pure Natural Fruit and Vegetable Colored Bean Curd[J]. Fujian Agricultural Science and Technology, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015
    Citation: HU Run-fang, ZHANG Yu-mei, CHEN Yu-hua, LIN Guo-qiang. Production of Pure Natural Fruit and Vegetable Colored Bean Curd[J]. Fujian Agricultural Science and Technology, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015
    shu

    纯天然果蔬彩色豆腐制作技术

    Production of Pure Natural Fruit and Vegetable Colored Bean Curd

      摘要
    • 摘要: 总结了纯天然果蔬彩色豆腐的制作技术，包括原料、制作工艺、制作要点、感官品质、保存等内容。

       

      Abstract: The production of pure natural fruit and vegetable color bean curd is introduced, raw materials, production technology, production points, sensory quality, preservation and other aspects were mainly described.

       

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