Vegetable pickled products-XingHan

Henan Xinghan Biological Technology Co., Ltd.

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Vegetable pickled products

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XIANGHAN

2019-06-27

Lactic acid can adjust the pH, thereby preventing the growth of pathogenic microorganisms, preventing the deterioration of radish, cabbage, cucumber, onion and other vegetables pickled in salt water, ensuring the stability of the product and allowing the taste to be improved.

MilkAcid can be adjustedPHvalue, which can prevent the growth of pathogenic microorganisms,Prevent radish, cabbage, cucumber, onion and other vegetables pickled in salt waterdeterioration, ensuring the stability of the product and allowing the tasteImprovements.

蔬菜腌制品

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Nutrition and Health Food

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Integrating deep processing of agricultural products, biological fermentation, and biomanufacturing

Henan Xinghan Biotechnology Co., Ltd.

Tel：+86 0393 6268826

WhatsApp/Wechat：+86 13974823515

Email:hnxhswhr@163.com / 13974823515@163.com

Add: National Bio-based Materials Industrial Park in Puyang City, Henan Province

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