Effects of different pre-cooling methods on quality changes in fresh-cut purple cabbage during cold-chain transportation

XU Qinglian; WANG Ranran; WANG Li; XING Yage; LI Wenxiu; YANG Hua; CHE Zhenming

doi:10.13995/j.cnki.11-1802/ts.019049

XU Qinglian, WANG Ranran, WANG Li, XING Yage, LI Wenxiu, YANG Hua, CHE Zhenming

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 135-143.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 135-143. DOI: 10.13995/j.cnki.11-1802/ts.019049

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Effects of different pre-cooling methods on quality changes in fresh-cut purple cabbage during cold-chain transportation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 135-143 https://doi.org/10.13995/j.cnki.11-1802/ts.019049

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Received	Revised	Published
2018-10-14	2018-10-31	2019-04-15
Issue Date
2019-05-14

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