The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.
通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。
The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.
通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。
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