| 摘要 |
<p>Fruit and vegetables, esp. peppers, are preserved in acid packing liquor contg. a mineral acid, pref. HCl. The amount of acid added corresponds to that which, in a preliminary experiment admixed in the appropriate ratio of vegetable product with its cells completely ruptured, gives a bacteriostatic liquor of pH 4.5-3.0, pref. 4.0-3.5. Citric acid and/or CaCl2 are added. The water used is pref. free from buffering salts.</p> |
