Back to list

Vegetable pickled products

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

Previous:

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

Henan Xinghan Biotechnology Co., Ltd.

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

Copyright © Henan Xinghan Biotechnology Co., Ltd.

Sorry, there is currently no content in the current column

You can check other sections

Business license

  • Home page

Send your inquiry

Welcome to leave us a message and get a free product quotation.