大白菜的鲜切加工和保鲜技术研究  

Research on the Fresh-cut Processing and Preservation Technology of Chinese Cabbage

作　　者：杨志远 YANG Zhi-yuan(Zhangjiakou Product Quality Supervision and Inspection Institute,Zhangjiakou 075000,China)

机构地区：[1]张家口市产品质量监督检验所,张家口075000

出　　处：《价值工程》2021年第26期145-147,共3页Value Engineering

摘　　要：本文主要介绍大白菜鲜切加工工艺及加工中的品质变化及影响因素,综述了国内外鲜切白菜的保鲜技术研究现状与发展趋势,阐述了鲜切白菜的发展前景。This article mainly introduces the fresh-cut Chinese cabbage processing technology,quality changes and influencing factors during processing,summarizes the research status and development trend of fresh-cut Chinese cabbage preservation technology at home and abroad,and expounds the development prospects of fresh-cut Chinese cabbage.

关 键 词：大白菜 鲜切 保鲜 

分 类 号：F326.5[经济管理—产业经济]