As might be expected, the thermal process associated with blanching is sufficient to reduce the population of vegetative microorganisms, especially those that reside on the surface of the product.

 
  • 這些酶是由特殊微生物產(chǎn)生的,因此,這個(gè)過(guò)程的初始目的就是實(shí)現儲藏穩定性,防止酶在冷藏和冷凍食品條件下或在干燥食品中仍有活性。
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