Improving the softening process of the oriental pickled meon
碩士 === 國立臺灣大學 === 中國文學系研究所 === 86 === The tradition procedure in production of pickled melon products is tedious bue to time and labor intensity. Quality consistency of the products also vari es from batch. In particular, the step for softening the sal...
| 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/39078496874376906394 |