Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage
碩士 === 輔仁大學 === 食品營養學系 === 81 === Aseptically packaged guava puree in bag-in-box and guava nectar base in Tetra Brik were produced in plant. These two samples were stored under 5℃, 20℃ and 35℃ for 4 and 6 months respectly. were sampled at...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1993
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| Online Access: | http://ndltd.ncl.edu.tw/handle/39178424910489795317 |