干燥过程中松茸品质变化及水分传递特性研究

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1、10635112015324001651201852320186220186DissertationfortheMasterDegreeStudyontheQualityandCharacterizationofMoistureTransferfromTricholomamatsutakeduringDryingProcessCandidate:FangShiSupervisor:Prof.JianMingMajor:FoodScienceDirection:FoodChemistryandNutritio

2、nDateofDefence:May,2018DegreeConferringInstitution:SouthwestUniversityChongqing,ChinaJune,2018(cstc2015shmszx80019).............................................................................................................................................

3、........IABSTRACT......................................................................................................................................III......................................................................................................

4、.............................VII1................................................................................................................................11.1...........................................................................................

5、............................................11.1.1....................................................................................................................11.1.2....................................................................................

6、....................11.1.3........................................................................................................31.2...................................................................................................51.2.1.................

7、...................................................................................................51.2.2............................................................................................................61.2.3.....................................

8、...........................................................................61.2.4............................................................................................................61.3...............