A Case Study Of Fresh Cut Pre Made Dishes
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Freshly cut model vegetables reduce weight loss rate, improve quality, and extend preservation period
When testing the weight loss rate in this experiment, the method of only measuring the mass of English vegetables was adopted. That is, before each weighing, the sample vegetables were taken out, and the surface moisture was absorbed with absorbent paper.Read more -
Prefabricated salads reduce weight loss, improve quality, and extend shelf life
This experiment lasted for 10 days, using commercially available lettuce to test the effect of different bags on lettuce preservation, and to evaluate the preservation effect of lettuce in each bag through sensory evaluation. A: Anersin fresh lock bag typRead more
