CN107361134A - A kind of processing method for extending the cherry keeping fresh at normal temperature phase - Google Patents
A kind of processing method for extending the cherry keeping fresh at normal temperature phase Download PDFInfo
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- CN107361134A CN107361134A CN201710686527.8A CN201710686527A CN107361134A CN 107361134 A CN107361134 A CN 107361134A CN 201710686527 A CN201710686527 A CN 201710686527A CN 107361134 A CN107361134 A CN 107361134A
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- cherry
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- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 47
- 235000019693 cherries Nutrition 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000007787 solid Substances 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000004321 preservation Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 244000061458 Solanum melongena Species 0.000 claims abstract description 18
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims description 16
- 238000010992 reflux Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000011084 recovery Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 20
- 239000000243 solution Substances 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000003306 harvesting Methods 0.000 description 5
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012259 ether extract Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food fresh keeping processing technology field, and in particular to a kind of processing method for extending the cherry keeping fresh at normal temperature phase.Comprise the following steps that：By the drying of eggplant leaf, crush, obtain powder, ether extraction, concentration, obtain solid content, 1 is pressed with salt, water:3‑4:2000 2500 weight is heated to 50 60 DEG C and stir process, obtains Preservation Treatment liquid, even application is air-dried to surface no moisture, gained cherry under 1.8 1.9m/s wind speed and can preserved at normal temperatures in cherry surface than mixing.
Description
Technical field
The present invention relates to food fresh keeping processing technology field, and in particular to a kind of processing for extending the cherry keeping fresh at normal temperature phase
Method.
Background technology
Cherry appearance is bright in colour, sparkling and crystal-clear beautiful, red as agate, yellow such as congealed fat, fruit are rich in sugar, protein, vitamin
And the multiple element such as calcium, iron, phosphorus, potassium, for weakness of the spleen and the stomach, few food diarrhoea, or taste impairment of yin, dry mouth and parching tongue；Kidney deficiency and liver, waist
Knees soreness, limbs fatigue, or seminal emission；The intractable spot class such as the deficiency of blood, dizzy palpitaition, lustreless complexion, facial freckle can play desalination and make
With.Cherry belongs to climacteric type fruit, easily because senile mice pattern, microbial infection cause product during storage at normal temperature after harvesting
Matter fission, rot, be unfavorable for storing and transport, therefore, fruit fresh state is kept by suitable Post-harvest processing method, extended
The shelf time is significant.
The content of the invention
It is an object of the invention to provide a kind of processing method for extending the cherry keeping fresh at normal temperature phase.
The technical solution adopted by the present invention is that a kind of processing method for extending the cherry keeping fresh at normal temperature phase, specific steps are such as
Under：
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 10-12 with powder:1 mass ratio mixing, refluxing extraction 4-5
Hour, filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3-4:2000-2500 weight is heated to 50-60 DEG C simultaneously than mixing
With the 3000-4000r/min stir speed (S.S.) stir process 20-30 seconds, Preservation Treatment liquid is obtained；
（3）By step（2）Obtained Preservation Treatment liquid even application air-dries in cherry surface under 1.8-1.9m/s wind speed
To surface no moisture, gained cherry can preserve at normal temperatures.
Preferably, by the drying of eggplant leaf, crushing, powder is obtained, ether presses 10 with powder:1 mass ratio mixing, backflow carry
Take 4.2 hours.
Preferably, resulting solid content and salt, water are pressed 1:4:2000 weight than mixing, be heated to 60 DEG C and with
4000r/min stir speed (S.S.) stir process 30 seconds.
Preferably, by step（2）Obtained Preservation Treatment liquid even application is in cherry surface, and under 1.8m/s wind speed
Air-dry.
The present invention has advantages below：
（1）It is eggplant leaf that solid content, which obtains source, and old cheap, is easily obtained；
（2）Resulting solid content is sprayed at cherry surface after dilution, can effectively delay cherry respiration and rising work
With delaying cherry physiological metabolism process, postpone rotten generation；
（3）Solid content adds a certain proportion of salt when diluting, it is possible to increase the dissolubility and film forming of concentrate, obtained by making
Preservation Treatment liquid energy it is enough form transparent membrane on cherry surface, ensure that solid content can effectively play a role for a long time.
Embodiment
Embodiment 1, a kind of processing method for extending the cherry keeping fresh at normal temperature phase, are comprised the following steps that：
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 10 with powder:1 mass ratio mixing, refluxing extraction 4 hours,
Filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3:2000 weight is heated to 50 DEG C and with 3000r/ than mixing
Min stir speed (S.S.) stir process 20 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application is air-dried to table in cherry surface under 1.8m/s wind speed
Face no moisture, gained cherry can preserve at normal temperatures.
Embodiment 2, a kind of processing method for extending the cherry keeping fresh at normal temperature phase, are comprised the following steps that：
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 12 with powder:1 mass ratio mixing, refluxing extraction 5 hours,
Filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:4:2500 weight is heated to 60 DEG C and with 4000r/ than mixing
Min stir speed (S.S.) stir process 30 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application is air-dried to table in cherry surface under 1.9m/s wind speed
Face no moisture, gained cherry can preserve at normal temperatures.
Embodiment 3, a kind of processing method for extending the cherry keeping fresh at normal temperature phase, are comprised the following steps that：
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 11 with powder:1 mass ratio mixing, refluxing extraction 4.3 are small
When, filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3.5:2200 weight is heated to 55 DEG C and with 3500r/ than mixing
Min stir speed (S.S.) stir process 22 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application in cherry surface, and air-dry under 1.88m/s wind speed to
Surface no moisture, gained cherry can preserve at normal temperatures.
Below in conjunction with specific contrast test, the present invention is further described：
Test material：Cherry, pluck in a certain cherry plantation in San Lian villages of Hefei City Feixi County Yan Dian townshiies, kind is big purple cherry
Peach, harvest after 8 maturations, harvesting ripe degree is consistent, has no mechanical damage, the cherry of no disease and pests harm, is immediately fed into after harvesting at experiment
Reason；
Pluck obtained cherry and amount to 200, be randomly divided into 4 groups, every group 50, respectively experimental group, control group 1, control group
2nd, non-process group；
Experimental group cherry is sent into storeroom after following processing；
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 11 with powder:1 mass ratio mixing, refluxing extraction 4.3 are small
When, filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3.5:2200 weight is heated to 55 DEG C and with 3500r/ than mixing
Min stir speed (S.S.) stir process 22 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application in cherry surface, and air-dry under 1.88m/s wind speed to
Surface no moisture；
The cherry of control group 1 is sent into storeroom after following processing；
（1）By the drying of eggplant leaf, crush, obtain powder, water presses 11 with powder:1 mass ratio mixing, refluxing extraction 4.3 hours,
Filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3.5:2200 weight is heated to 55 DEG C and with 3500r/ than mixing
Min stir speed (S.S.) stir process 22 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application in cherry surface, and air-dry under 1.88m/s wind speed to
Surface no moisture；
The cherry of control group 2 is sent into storeroom after following processing；
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 11 with powder:1 mass ratio mixing, refluxing extraction 4.3 are small
When, filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and water are pressed 1:2200 weight is heated to 55 DEG C and with 3500r/min stirring than mixing
Speed stir process 22 seconds, obtains Preservation Treatment liquid；
（3）By step（2）Obtained Preservation Treatment liquid even application in cherry surface, and air-dry under 1.88m/s wind speed to
Surface no moisture；
Non-process group is sent into storeroom without processing；
Experimental group, control group 1, control group 2 are air-dried to the no moisture of surface, artificial to observe each group cherry surface filming, as a result
It see the table below 1：
| Group | Experimental group | Control group 1 | Control group 2 |
| Film forming | Film forming is uniformly, well | Have no film forming | Have no film forming |
As shown in Table 1, the eggplant leaf solid content for only extracting to obtain by ether is with salt, water by 1:3.5:2200 weight is than mixed
Conjunction just has certain film forming, and eggplant leaf water extraction agent presses 1 with salt, water:3.5:2200 weight is than mixing and not having film forming
Property, eggplant leaf solid content and salt that ether extracts to obtain are the necessary conditions that Preservation Treatment liquid has film forming；
Each group storage room environmental is identical, storage at normal temperature；
Each group before processing, a sensory evaluation is carried out to cherry, and processing carries out one in the 15th day, 20 days, 30 days, 50 days, 60 days
Secondary sensory evaluation, sensory evaluation standard are seen below：
1：Soft rotten, the matt, brown stain of fruit is serious, obvious putrefactive odor occur, ＞ 3/5 fruit rots；
3：Fruit surface shrinkage depression, fruit are matt, slight brown stain occur, slight peculiar smell, 2/5 ＜ decayed fruit≤3/ occur
5；
5：Profile is complete, and fruit parts softening, fruit is matt, no fruit fragrant, 1/5 ＜ decayed fruit≤2/5；
7：Completely filled fruit；Fruit color is more bright-coloured；There is light fruit fragrant；≤ 1/5 fruit rots；
9：Completely filled fruit, fruit surface smooth；Whole fruit color is bright-coloured, glossy；There is the peculiar fragrance of fruit；Without rotten；
Analyses Methods for Sensory Evaluation Results see the table below 2：
| Group | Experimental group | Control group 1 | Control group 2 | Non-process group |
| Before processing sensory evaluation scores | 9 | 9 | 9 | 9 |
| Handle the 15th day sensory evaluation scores | 9 | 3.5 | 8.8 | 3.2 |
| Handle the 20th day sensory evaluation scores | 9 | 1 | 8.5 | 1 |
| Handle the 30th day sensory evaluation scores | 9 | - | 7.6 | - |
| Handle the 50th day sensory evaluation scores | 8.7 | - | 5.0 | - |
| Handle the 60th day sensory evaluation scores | 8.2 | - | 4.2 | - |
As shown in Table 2, the eggplant leaf solid content for extracting to obtain by ether is with salt, water by 1:3.5:2200 weight ratio mixes
The Preservation Treatment liquid arrived is notable to extending the effect of cherry shelf-life, but the obtained eggplant leaf solid content of flooding and salt, water by
1:3.5:2200 weight but acts on than the Preservation Treatment liquid being mixed to get without this, and the eggplant leaf solid content that ether extracts to obtain is dilute
A certain amount of salt is added when releasing has certain influence to the fresh-keeping effect for improving dilution, and this improves the film forming of dilution with experiment
Property has compared with Important Relations.
Claims (4)
1. a kind of processing method for extending the cherry keeping fresh at normal temperature phase, it is characterised in that comprise the following steps that：
（1）By the drying of eggplant leaf, crush, obtain powder, ether presses 10-12 with powder:1 mass ratio mixing, refluxing extraction 4-5
Hour, filtering obtains extract solution, heating recovery ether, and extract solution is concentrated to dryness, and obtains solid content；
（2）Resulting solid content and salt, water are pressed 1:3-4:2000-2500 weight is heated to 50-60 DEG C simultaneously than mixing
With the 3000-4000r/min stir speed (S.S.) stir process 20-30 seconds, Preservation Treatment liquid is obtained；
（3）By step（2）Obtained Preservation Treatment liquid even application air-dries in cherry surface under 1.8-1.9m/s wind speed
To surface no moisture, gained cherry can preserve at normal temperatures.
A kind of 2. processing method for extending the cherry keeping fresh at normal temperature phase according to claim 1, it is characterised in that
By the drying of eggplant leaf, crush, obtain powder, ether presses 10 with powder:1 mass ratio mixing, refluxing extraction 4.2 hours.
A kind of 3. processing method for extending the cherry keeping fresh at normal temperature phase according to claim 1, it is characterised in that
Resulting solid content and salt, water are pressed 1:4:2000 weight is heated to 60 DEG C and with 4000r/min's than mixing
Stir speed (S.S.) stir process 30 seconds.
A kind of 4. processing method for extending the cherry keeping fresh at normal temperature phase according to claim 1, it is characterised in that
By step（2）Obtained Preservation Treatment liquid even application air-dries in cherry surface under 1.8m/s wind speed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710686527.8A CN107361134A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method for extending the cherry keeping fresh at normal temperature phase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710686527.8A CN107361134A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method for extending the cherry keeping fresh at normal temperature phase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361134A true CN107361134A (en) | 2017-11-21 |
Family
ID=60310140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710686527.8A Pending CN107361134A (en) | 2017-08-08 | 2017-08-08 | A kind of processing method for extending the cherry keeping fresh at normal temperature phase |
Country Status (1)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232330A (en) * | 1986-04-02 | 1987-10-12 | Yoshihara Seiyu Kk | Edible dried plant and food or cosmetic utilizing said edible dried plant |
| CN104920600A (en) * | 2015-07-06 | 2015-09-23 | 广西壮族自治区农业科学院农产品加工研究所 | Preservative for longan and preparation method and preservation method thereof |
| CN106720282A (en) * | 2017-01-07 | 2017-05-31 | 新疆维吾尔自治区葡萄瓜果研究所 | Natural complex fresh-keeping film based on plant source extractant and preparation method and application |
| CN106912595A (en) * | 2015-12-27 | 2017-07-04 | 张培君 | A kind of cherry coating antistaling agent |
| CN106942360A (en) * | 2017-03-17 | 2017-07-14 | 运城学院 | A kind of antistaling agent fresh-keeping for sweet cherry and preparation method thereof |
-
2017
- 2017-08-08 CN CN201710686527.8A patent/CN107361134A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232330A (en) * | 1986-04-02 | 1987-10-12 | Yoshihara Seiyu Kk | Edible dried plant and food or cosmetic utilizing said edible dried plant |
| CN104920600A (en) * | 2015-07-06 | 2015-09-23 | 广西壮族自治区农业科学院农产品加工研究所 | Preservative for longan and preparation method and preservation method thereof |
| CN106912595A (en) * | 2015-12-27 | 2017-07-04 | 张培君 | A kind of cherry coating antistaling agent |
| CN106720282A (en) * | 2017-01-07 | 2017-05-31 | 新疆维吾尔自治区葡萄瓜果研究所 | Natural complex fresh-keeping film based on plant source extractant and preparation method and application |
| CN106942360A (en) * | 2017-03-17 | 2017-07-14 | 运城学院 | A kind of antistaling agent fresh-keeping for sweet cherry and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘志明: "《麦秆表面特性及麦秆刨花板胶接机理的研究》", 30 June 2006, 东北林业大学出版社 * |
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Application publication date: 20171121 |