| 摘要 |
Process for preserving fresh vegetable food products, comprising an initial stage in which the products are placed, at cooled temperature, under a pressure of between 0.5 and 3 x 10<5> Pa, in a gaseous atmosphere containing initially from 10 to 100% of nitrous oxide or argon, or of a mixture of the two, substantially free from oxygen, for a period of from 1 hour to 7 days, followed by a second stage in which the products are kept, for at least 12 hours, substantially at the same temperature in an atmosphere containing from 2 to 20% of oxygen. |
