| 竹笋活体保鲜技术研究 |
| |
| 引用本文： | 何奇江.竹笋活体保鲜技术研究[J].浙江林业科技,1999,19(2):10-12. |
| |
| 作者姓名： | 何奇江 |
| |
| 作者单位： | 浙江省林科院竹类研究所!杭州３１００２３ |
| |
| 摘 要： | 竹笋挖掘后，采取冷链技术，包括保鲜剂浸渍、真空预冷、包装、冷藏，使带壳竹笋活体保鲜贮藏时间在２０ｄ以上，好笋率达１００％。
|
| 关 键 词： | 竹笋 活体 保鲜 |
Studies on Retaining Freshness Techniques for Living Bamboo Shoot |
| |
| He Qijiang, Weng Fujln,.Studies on Retaining Freshness Techniques for Living Bamboo Shoot[J].Journal of Zhejiang Forestry Science and Technology,1999,19(2):10-12. |
| |
| Authors: | He Qijiang Weng Fujln |
| |
| Institution: | Bamboo Institute of Zhejiang Forest Academy Hangzhou 310023 |
| |
| Abstract: | By application of cold chain techniques, the length for preservation of living bambooshoot vas more than 20 days and rato of fine bamboo shoot reached 100% |
| |
| Keywords: | bamboo shook living body retaining freshness |
| 本文献已被 CNKI 维普 等数据库收录！ |
