Effect of three pretreatment methods on the quality of canned Chinese yam
In this paper, the effects of three methods for material pretreatment on the quality of canned Chinese yam were analyzed and compared, which included blanching treatment, vacuum osmotic treatment and atmospheric osmotic treatment with fructose syrup as osmotic solution. The results showed that the b...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200305?st=article_issue |