答: 鲜果切(Fresh-cut fruits),又称轻加工水果、切割水果、调理水果,起源于20世纪50年代的美国,主要是为了满足消费者的即食(Ready-to- e 详情>>
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鲜切水果(fresh-cut fruits)是指新鲜水果原料经分级、清洗、修整、切分,以塑料薄膜袋或以塑料托盛装外覆塑料薄膜包装,供消费者立即食用或餐饮业使用的一种新...
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The research progress and trends on preservation of fresh-cut fruits were introduced in this paper.
综述了国外鲜切水果保鲜研究现状及发展趋势。
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
This article summarized the current biocontrol on microorganism of fresh-cut fruits and vegetables, including applies of microorganism antagonists, phages and metabolizing products.
综述了目前切割果蔬中微生物的生物控制,包括采用微生物竞生菌株、噬菌体以及微生物代谢产物等进行微生物的生长控制。
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