| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technique of preserving Caulerpa lentillifera, whereby its color, external shape and palatability in its live state are kept unchanged. <P>SOLUTION: There are disclosed processed Caulerpa lentillifera which is produced by treating Caulerpa lentillifera with salt water comprising alum, and a Caulerpa lentillifera product which is produced by filling a sealed container with the processed Caulerpa lentillifera and a liquid preservative of pH of 6.5 or higher. <P>COPYRIGHT: (C)2013,JPO&INPIT |
