摘要
论述了切割果蔬这种近年来在国际上流行的新兴食品 ,在加工和贮藏过程中可能发生的生理生化反应、微生物污染、营养成分和食用品质降低等不良变化 ,揭示了由于这些变化而产生的危害 ,阐述了防止这些不良变化发生的有效途径和方法。
Fresh-cut product is a nwe and prevalent food in the world.This paper reviews its physiological,biochemical,nutritional changes,microbiological pollution and the decrease of quality during process and storage.It discovers hazards induced by these changes.It also elaborates some effective ways and methods for preventing these disadvantageous changes.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2002年第1期141-144,共4页
Journal of Northwest A&F University(Natural Science Edition)
