摘要
从发酵蔬菜的角度出发,主要介绍发酵蔬菜加工机理、微生态状况及质量控制,通过了解发酵加工机理和和发酵过程的微生态,加强发酵蔬菜的质量控制,以提高发酵蔬菜的品质,延长货架期。
From the perspective of fermented vegetables,the article mainly discussed the mechanism of fermented vegetables processing,micro-ecology and the quality control.The fermentation mechanism and micro-ecology of fermentation process were comprehended,and strengthening the quality control of fermented vegetables,in order to improve the quality of fermented vegetables and prolong the shelf life.
作者
张庆峰
吴祖芳
ZHANG Qingfeng;WU Zufang(Shanghai Shipu Testing Technology Service Co.,Ltd.,Shanghai 201100,China)
出处
《农产品加工》
2020年第19期77-79,83,共4页
Farm Products Processing
关键词
发酵
蔬菜
微生态
品质
fermentation
vegetables
micro-ecology
quality
