摘要
对袋装酱腌菜腐败变质的原因进行了分析和探讨 ,认为微生物的发酵活动是导致袋装酱腌菜腐败变质的主要原因 ,加热杀菌是抑制其活动的主要措施 。
In this paper, we studied the cause of decayed pickles in soft packing,and found that the ferment of microorganism was the cause of decay. Sterilizing by calefaction was the popular measure to antisepticise, but we must combine other methods to get the best effect of antisepsis.
出处
《新疆农业大学学报》
CAS
2000年第2期60-62,共3页
Journal of Xinjiang Agricultural University
