| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for the treatment of a green vegetable having excellent taste, palatability, or the like, and free from the change in the color with time without applying a blanching treatment. <P>SOLUTION: A green vegetable is blanched in the presence of a basic salt, magnesium chloride and common salt. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
