摘要
微生物数量往往被作为衡量鲜切果蔬产品货架期的一个重要指标,针对鲜切果蔬中微生物的感染途径,对感染鲜切产品常见微生物的类型及生产贮藏中控制微生物的措施进行概述。
The number of Microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.This paper reviewed types of microorganism and their infection paths common to fresh-cut products and their control during process and storage.
出处
《保鲜与加工》
CAS
2005年第6期1-4,共4页
Storage and Process
关键词
鲜切果蔬
微生物
控制
fresh-cut fruit and vegetable
microorganism
control
