[1]蒙绮芳,周锡樑,杨飚,等.用乳化聚乙烯保鲜果蔬的研究[J].深圳大学学报理工版,1996,(1-2):84-89.
 Meng Qifang,Zhou Xiliang,Yang Biao,et al.Use Emulsified Polyethylene as Freshness Preservation of Fruits and Vegetables[J].Journal of Shenzhen University Science and Engineering,1996,(1-2):84-89.
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用乳化聚乙烯保鲜果蔬的研究()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
期数:
1996年1-2期
页码:
84-89
栏目:
电子与信息科学
出版日期:
1996-06-30

文章信息/Info

Title:
Use Emulsified Polyethylene as Freshness Preservation of Fruits and Vegetables
作者:
蒙绮芳周锡樑杨飚廖传东韦少慧
深圳大学应用化学系,深圳518060;
Author(s):
Meng Qifang Zhou XiliangYang Biao Liao Chuandong and Wei Shaohui
Dept. of Applied Chemisty, Shenzhen University Shenzhen 518060, P.R. China
分类号:
O633.11
摘要:
选用聚乙烯为主要材料,经乳化后制成果蔬保鲜剂,用于浸涂或机械喷涂,对改善果品保鲜及上光效果显著.
Abstract:
A freshness preservative is produced with emulsifiication of selected materials, mainly polyethylene, and can be used by immersing or spraying by hands or machines on surfaces of fruits and vegetables. Satisfied results are obtained both on preservation of freshness and on the brightness of fruits and vegetables.
更新日期/Last Update: 2016-04-26