栅栏技术是由Leistner(德国肉类研究中心微生物和毒理学研究所所长)在长期研究的基础上率先提出。食品要达到可贮性和卫生安全性,这就要求在其加工中根据不同的产品采用不同的防腐技术,以阻止残留的腐败菌和致病菌的生长繁殖。
栅栏技术是食品保藏的根本所在。
Hurdle technology is the essential events of food preservation.
展望了鲜切果蔬中栅栏技术的应用前景。
The prospects of application of hurdle technology in fresh - cut fruits and vegetables are forecast.
详细地介绍了潜在的食品栅栏因子,栅栏效应以及栅栏技术;
The emphasis is placed on the potential hurdles for foods, the hurdle effect, and the hurdle technology.
应用推荐