摘要
调味品辐照保鲜技术是利用电离辐射对调味品进行杀虫灭菌和抑制某些生理活动以延长贮存期的一种方法。与传统保鲜技术相比,它具有健康,安全,效果好、简便实用、无污染等优点。
This paper deals with the application of radiation technique on condiment preserration. It has many virtures, such as hygiene, healthfulness, safety, simpleprocess, no pollution, etc. This technology has widely used into agricultural food preservation.
出处
《中国调味品》
CAS
北大核心
2008年第5期69-70,共2页
China Condiment
关键词
辐照
调味品
保鲜
raiation
condiment
preservation
