Influence of Drying Methods on the Quality of Pickled-Pineapple
碩士 === 國立屏東技術學院 === 食品技術研究所 === 85 === Pineapples, due to its oversupply to the market in recent years,were processedby pickling to lengthen the storage period and enhance its added-value. The experiment was aimed to find the optimal drying method for con...
Main Authors: | Wu, Hao, 吳浩 |
---|---|
Other Authors: | Haung Tzou-Chi |
Format: | Others |
Language: | zh-TW |
Published: |
1997
|
Online Access: | http://ndltd.ncl.edu.tw/handle/90834151552166357648 |
Similar Items
-
Pickles, pineapples, plugs, and people
by: Spohn, Kathryn Jo
Published: (1975) -
Effects of Osmotic Pretreatment and Hot Air Drying on Quality of Drying Pineapple.
by: Jing-En Lin, et al.
Published: (2018) -
Microwave vacuum drying of discarded pickled mustard leaves
by: Tzu-Yang Lin, et al. -
Effect of pre-treatments and drying methods on the quality attributes of dehydrated pineapple slices
by: Nasir Haqbeen, et al.
Published: (2019-09-01) -
Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
by: Tissiane Mayara da Silva, et al.
Published: (2012-10-01)