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《Food Science and Technology》 2004-02
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Anti-fungal technique of cantonese moon cake

XIAO Kai-jun CAI Miao-yan LIANG Hua-peng GUO Si-yuan ZHENG Bi-sheng (The Research Institute of Light Industry and Chemical Engineering, Guangzhou, 510640)  
The sanitation situations of cantonese moon cake in Guangdong market were investigated and it was found that the main quality issue for cantonese moon cake is the phenomenon of going moldy. Then, the types of fungal in the contaminative moon cake and the influencing factors of going moldy were analyzed. The anti-fungal methods for cantonese moon cake were also put forward.
【Fund】: 广州市科技攻关项目(2002Z3-E0321)。
【CateGory Index】: TS213.2
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