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Studies on the Technology of Storage for Fresh-cut Great Burdock
Author(s): 
Pages: 147-151
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  切割牛蒡保鲜真空包装;
Abstract: 以新鲜牛蒡为试材,对保鲜剂的种类、浓度和包装方法等进行了综合试验.结果表明,在0~3℃的贮藏温度下,经1.5%柠檬酸+0.5%抗坏血酸+0.5%CaCl2复合保鲜液浸渍处理后,用0.08 mm厚的聚乙烯袋进行真空包装,贮存30 d,品质保持良好.
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