| 食品保鲜技术 |
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| 引用本文： | 范奎,王振林,曹梅丽.食品保鲜技术[J].包装工程,2004,25(5):130-133. |
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| 作者姓名： | 范奎 王振林 曹梅丽 |
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| 作者单位： | 浙江大学,杭州,310027;浙江大学,杭州,310027;浙江大学,杭州,310027 |
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| 摘 要： | 从食品质量要素入手,归纳了食品保鲜的涵义,讨论了影响食品保鲜期的主要因素,对传统和新发展的保鲜技术做出了对比分析,提出了保鲜技术进步中的若干问题.
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| 关 键 词： | 质量要素 货架期 保鲜技术 绿色保鲜 |
| 文章编号： | 1001-3563(2004)05-0130-04 |
| 修稿时间： | 2004年6月28日 |
The Fresh-Keeping Technology for Food |
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| FAN Kui,WANG Zhen-lin,CAO Mei-li.The Fresh-Keeping Technology for Food[J].Packaging Engineering,2004,25(5):130-133. |
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| Authors: | FAN Kui WANG Zhen-lin CAO Mei-li |
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| Abstract: | The meaning of food fresh-keeping was summed up with the analysis of the main quality factors of food. The main factors affecting the preservative period of food were discussed. Conventional fresh-keeping methods and the new developing ones were contrastively analyzed especially. Some issues on developing fresh-keeping technology were put forward. |
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| Keywords: | The factors of quality Shelf life Fresh-keeping technology Green fresh-keeping |
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