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Prolonging the shelf life of fresh root vegetables
Prolonging the shelf life of fresh root vegetables
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机译:延长鲜根蔬菜的保质期
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摘要
The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.
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