| 净菜加工中常用的消毒杀菌剂 |
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| 引用本文： | 张云贵,应铁进,傅红霞. 净菜加工中常用的消毒杀菌剂[J]. 食品与发酵工业, 2007, 33(1): 85-88,91 |
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| 作者姓名： | 张云贵 应铁进 傅红霞 |
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| 作者单位： | 浙江大学食品科学与营养系,浙江杭州,310029 |
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| 摘 要： | 综述了净菜常用的消毒杀菌剂如卤素及卤素化合物、离子化合物质、有机酸、活性氧化合物等各自的优缺点。
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| 关 键 词： | 净菜 清洗 消毒杀菌剂 |
| 修稿时间： | 2006-09-062006-12-05 |
The Commonly Used Sanitizers in the Processed Vegetable |
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| Zhang Yungui,Ying Tiejin,Fu Hongxia. The Commonly Used Sanitizers in the Processed Vegetable[J]. Food and Fermentation Industries, 2007, 33(1): 85-88,91 |
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| Authors: | Zhang Yungui Ying Tiejin Fu Hongxia |
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| Affiliation: | Food Science and Nutrition Dept, Zhejiang University, Hangzhou 310029, China |
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| Abstract: | The major sanitizers (chlorine, bromine, iodine, trisodium phosphate, quaternary ammonium compounds, acids, ozone) used for vegetable decontamination were summarized. The advantages and disadvantages were also disoussed. |
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| Keywords: | minimally processed vegetable washing sanitizers |
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