The effect of packaging on quality of wumei and candied kumquat
碩士 === 國立中興大學 === 食品科技研究所 === 75 ===
Main Authors: | CHEN, YU-SHUN, 陳玉舜 |
---|---|
Other Authors: | OU, SHAO-MEI |
Format: | Others |
Language: | zh-TW |
Published: |
1987
|
Online Access: | http://ndltd.ncl.edu.tw/handle/59519242252676252083 |
Similar Items
-
Studies on the quality improvement of reduced-calorie candied kumquat by polydextrose
by: LIN,SHENG-DUN, et al.
Published: (1991) -
Studies on non-enzymatic browning of candied kumquat
by: Liang Chih Lien, et al. -
Effect of Microwave-assisted Hot Air Drying on Process Energy Efficiency and Product Quality of Candied Kumquat
by: Syu-Ning Chen, et al.
Published: (2010) -
Study of Radio Frequency Drying and High Pressure Processing on Candied Kumquat
by: CHENG, HAO-CHIEN, et al.
Published: (2017) -
Inhibition of microorganisms by chitosan and its application to low-sugar candied kumquat
by: FANG, SHAO-WEI, et al.
Published: (1989)