高压二氧化碳处理对鲜切哈密瓜微生物与品质的影响

侯志强，黄绪颖，王永涛，廖小军

Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)

HOU Zhiqiang, HUANG Xuying, WANG Yongtao, LIAO Xiaojun

食品科学 . 2018, (7): 174 -180 . DOI: 10.7506/spkx1002-6630-201807026