Studies on the Relationship between Sensory Evaluation with Physicochemical and Instrumental Analyses for the Texture of Bamboo Shoot and Radish
碩士 === 國立中興大學 === 食品科學系 === 86 === Using bamboo shoot and radish after cooking, blanching, freezing or pickling treatments as the experimental materials, the texture of each sample was analyzed by three different methods such as sensory, instrumental and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/46141070055691862664 |