摘要
阐述了多种杀菌技术与保鲜技术在豆腐保鲜研究中所取得的成果,分析了豆腐保鲜难的部分原因,并展望了水豆腐保鲜技术的发展方向。
The advances in the application of many sterilization and preservation technology to study of tofu preservation was briefly introduced, the partly cause of preserve difficulty to tofu was analyzed, and the development trend of preservation technology to tofu was prospected.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期147-150,共4页
Food Research and Development
关键词
豆腐
保鲜
杀菌
发展方向
tofu
preservation
sterilization
development trend
