Effect of Combined Treatment with Slightly Acidic and Alkaline Electrolyzed Water on the Preservation of Fresh-Cut Potatoes
In order to solve the problems of browning, microbial growth, and quality deterioration of fresh-cut potatoes after processing, this study explored the effect of combined treatment with slightly acidic and alkaline electrolyzed water on their preservation. Fresh-cut potatoes were divided into a cont...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2026-06-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-11-028.pdf |
| الوسوم: |
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