Effects 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

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