摘要
理论分析并试验研究了草莓的玻璃态冻藏与一般冻结保存的差别，通过解冻后质量指标的测定，证明玻璃态贮藏是一种能最大程度保持草莓原有品质的方法。
The differences between glass state storage and the general frozen storage were analyzed theoretically and studied experimentally.According to the quality indicator after thawing,it was shown that the glass state storage method can keep the primary quality of strawberries to a great extent.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第2期22-23,77,共3页
Science and Technology of Food Industry
关键词
草莓
冻藏方法
质量
strawberry
glass state storge
crystallization
