Investigation of the Microbial Quality and Residues of Chemical Reagents in Fresh-Cut Vegetables in Taiwan, and the Application of Gamma Irradiation on the Extension of Their Shelf-life

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 99 === Fresh-cut fruits and vegetables are easy to have browning reactions and microbial contamination during the processing. Therefore, manufactories may add antioxidants or antibacterial agents to avoid the quality reduction of these products. Thus, the first par...

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Bibliographic Details
Main Authors: Wen-Che Tsai, 蔡汶哲
Other Authors: Hsiao-Wei Wen
Format: Others
Language:en_US
Published: 2011
Online Access:http://ndltd.ncl.edu.tw/handle/f8qts5