ShareEffects of the storage conditions of burdock (Arctium lappa L.) root on the quality of heat-processed burdock sticks.
Author(s) : ISHIMARU M., KAGOROKU K., CHACHIN K., et al.
Type of article: Article
Summary
The results indicate that the storage of burdock roots in polyethylene film packaging for 30 days at 2 °C is suitable to prevent the formation of muddy precipitate in processed burdock sticks.
Details
- Original title: Effects of the storage conditions of burdock (Arctium lappa L.) root on the quality of heat-processed burdock sticks.
- Record ID : 2005-2695
- Languages: English
- Source: RDA J. agric. Sci. Hortic. - vol. 101 - n. 1-2
- Publication date: 2004
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Seeds and plants - Keywords: Plant (botany); Variety; Quality; Physiology; Cold storage; Packaging
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