[1]李湘利,刘　静.无公害鲜切莲藕生产的 HACCP 管理模式的研究[J].北方园艺,2009,33(12):0.[doi:10.11937/bfyy.2009012089]
　LI Xiang -li,LIU Jing.Studies on the HACCP Management Model of Non-pollution Fresh-cut Lotus Roots[J].Northern Horticulture,2009,33(12):0.[doi:10.11937/bfyy.2009012089]

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无公害鲜切莲藕生产的 HACCP 管理模式的研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第33卷期数: 2009年12 页码: 0 栏目: 出版日期: 2009-12-30

Title:: Studies on the HACCP Management Model of Non-pollution Fresh-cut Lotus Roots

文章编号:: 1001- 0009( 2009) 12- 0249- 03

作者:: 李湘利; 刘　静; 济宁学院生命科学与工程系, 山东曲阜 273155

Author(s):: LI Xiang -li; LIU Jing; Department of Life Science and Engineering, Jining University, Qufu, Shandong 273155, China

关键词:: 鲜切莲藕; HACCP ; 姜蒜浸提液; 壳聚糖; 褐变

Keywords:: Fresh-cut lotus roots; HACCP ; Extraction from jinger and garlic; Chitosan; Browning

分类号:: S 682. 1+1

DOI:: 10.11937/bfyy.2009012089

文献标志码:: A

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　ZHANG Hua,DONG Yue-qiang,LI Xing-ke,et al.Effect of Acid Oxidation potential Water on Preservation of Fresh cut Lotus Root[J].Northern Horticulture,2013,37(12):163.
[2]张永清,姜亚平,张佳雯.蒲公英提取液对鲜切莲藕的保鲜作用[J].北方园艺,2019,43(19):75.[doi:10.11937/bfyy.20190073]
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更新日期/Last Update: 2016-11-23