摘要
研究芦笋的病害微生物和芦笋的MAP保鲜技术。试验结果表明,经3℃、15d冷藏,芦笋的感官品质良好,能维持原来的水平。
It studied the disease microorganisms and modified atmosphere packaging（MAP） fresh-keeping of post harvested asparagus. The results show that the quality of asparagus remains initial quality after fifteen days storage at 3℃ in storing box.
出处
《食品科技》
CAS
北大核心
2006年第5期117-120,共4页
Food Science and Technology
关键词
芦笋
微生物
MAP
asparagus
microorganisms
MAP
