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《Journal of Cereals & Oils》 2004-04
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Study on Preservative Technology of Fresh Rice Vermicell

WU Tao, WU Hui, WU Jian-feng, DING Yuan-tao (School of Food Engineering and Biotechnology, South China University of Technology, 510640 Guangzhou, China)  
The preservative technology of the Fresh Rice Vermicelli was studied in this paper. The research showed that shelf life of the product could be extended efficiently by the process of marinating with abirritate acid with preservative, pasteurization and vacuumizing, with could prohibit the rice starch to retrogradate.
【CateGory Index】: TS212
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