| 泡菜加工质量的影响因素及其发展趋势 |
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| 引用本文： | 徐同成,祝清俊,王文亮,刘丽娜,程安玮,吕铁信,杜方岭.泡菜加工质量的影响因素及其发展趋势[J].中国食物与营养,2010(2):33-35. |
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| 作者姓名： | 徐同成 祝清俊 王文亮 刘丽娜 程安玮 吕铁信 杜方岭 |
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| 作者单位： | 山东省农业科学院农产品研究所,济南,250100 |
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| 基金项目： | 农业部"948"项目"欧美型加工黄瓜关键技术引进创新及产业化开发"支持 |
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| 摘 要： | 系统介绍了泡菜的有益成分及影响加工质量的因素,并对泡菜产业的发展趋势进行了探讨。
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| 关 键 词： | 泡菜 影响因素 趋势 |
Quality Factors in Pickled Uegelabl Proccessing and Its Trends |
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| XU Tong-cheng,ZHU Qing-jun,WANG Wen-Hang,LIU Li-na,CHENG An-wei,LV Tie-xin,DU Fang-ling.Quality Factors in Pickled Uegelabl Proccessing and Its Trends[J].Food and Nutrition in China,2010(2):33-35. |
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| Authors: | XU Tong-cheng ZHU Qing-jun WANG Wen-Hang LIU Li-na CHENG An-wei LV Tie-xin DU Fang-ling |
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| Affiliation: | XU Tong-cheng,ZHU Qing-jun,WANG Wen-liang,LIU Li-na,CHENG An-wei,LV Tie-xin,DU Fang-ling(Institute of Agro-food Science , Technology,Sh,ong Academy of Agricultural Science,Jinan 250100) |
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| Abstract: | This paper systematically introduced the beuficial components and affected factors of pickled vegetable,and discussed the development trend of pickled vegetable industry. |
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| Keywords: | Pickled Vegetable Factors Trends |
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