中国食物与营养2017，Vol.23Issue(7)：22-24,3.
低盐酱腌菜行业发展现状
Development of Low Salt Pickled Vegetable
摘要
Abstract
The processes and technologies of brittleness-keeping,fresh-care and preservation of low salt pickled vegetable were summarized,and the development was prospected.关键词
酱腌菜/低盐化/保脆/保鲜/保藏Key words
pickled vegetable/low salinization/brittleness-keeping/fresh-care/preservation引用本文复制引用
贾凤娟,王月明,弓志青,崔文甲,王延圣,沈文凤,王文亮..低盐酱腌菜行业发展现状[J].中国食物与营养,2017,23(7):22-24,3.基金项目
国家十三五重点研发计划项目“中华传统食品工业化加工关键技术研究与装备开发”(项目编号:2016YFD0400405). （项目编号:2016YFD0400405）
