当前位置: 首页 > 文章 > 无公害净菜加工关键技术及质量控制体系的建立 黑龙江农业科学 2008,2008 (5) 122-124
Position: Home > Articles > Processing Technology and Quality Control of Non-pollution Fresh-cut Vegetables Heilongjiang Agricultural Sciences 2008,2008 (5) 122-124

无公害净菜加工关键技术及质量控制体系的建立

作  者:
刘静;李湘利
单  位:
济宁学院生物系
关键词:
无公害;净菜;加工工艺;质量控制
摘  要:
综述了无公害净菜加工的关键工艺技术、实用贮运保鲜技术,净菜加工的质量控制体系的研究进展,并就净菜加工发展前景作了简要展望。
译  名:
Processing Technology and Quality Control of Non-pollution Fresh-cut Vegetables
作  者:
LIU Jing,LI Xiang-li(Biological Department of Jining University,Qufu 273155)
关键词:
non-pollution;fresh-cut vegetables;processing technology;quality control
摘  要:
The latest development of processing technology and the storage and transportation of fresh-cut vegetables,including the quality control and brief expectation of its foreground,were discussed in this article.

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