Japan developed a new type of film
2019-02-23 01:02:30
This is a method developed by the Institute of Food Science, Kyoto University, Japan. It uses pressure to make foods. After the sterilization of vegetables, the freshness of the vegetables can be prolonged and the fresh taste can be improved. However, the acid cannot be used under pressure, so it is the best In the state of eating, preservation of pickles and fruits is ideal.
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