[1]雷静,郝庆,樊丁宇,等.干制过程中不同红枣品种失水速率及出干率的比较[J].北方园艺,2013,37(19):36-38.
 LEI Jing,HAO Qing,FAN Ding-yu,et al.Comparison of Water Loss Rate and Dry Output Rate of Different Varieties of Jujube in Drying Process[J].Northern Horticulture,2013,37(19):36-38.
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干制过程中不同红枣品种失水速率及出干率的比较

参考文献/References:

[1]王军,张宝善.红枣的营养成分及其功能研究概况[J].食品研究与开发,2003,24(2):68-72.

[2]陈锦屏.红枣烘干技术[M].西安:陕西科学技术出版社,2000.

[3]袁亚红,高振鹏.我国红枣的产业化开发[J].西北农林科技大学学报(自然科学版),2002,30(增刊)95-98.

[4]高林风.红枣绿色食品的加工[J].山西焦煤科技,2003(5):31-33.

[5]牛智有,谭鹤群,宗力.红枣干燥特性的试验研究[J].食品与机械,1998,13(5):18-20.

[6]GB 5835-2009.干制红枣[S].

[7]闫忠心,鲁周民,刘坤,.我国红枣资源加工利用研究现状与展望[J].西北农林科技大学学报(自然科学版),2010,38(6):10.

[8]王永德,廖传华.干燥新技术和干燥机在食品工业中的应用[J].粮油加工与食品机械,2002(9):27-29.


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备注/Memo

第一作者简介:雷静(1982-),女,新疆沙湾人,硕士,助理研究员,研究方向农产品加工。E-mail:leijing200288@163.com.

责任作者:郝庆(1970-)男,新疆乌鲁木齐人,副研究员,研究方向为果树栽培。E-mail:437572372@qq.com.
基金项目:新疆自治区科技支撑计划资助项目(201131102);新疆自治区农业科技专项资助项目。

更新日期/Last Update: 2014-08-25