Color and Compositional Changes and Mass Transfer Phenomena in the Production of Mei Liqueur
碩士 === 國立臺灣大學 === 食品科技研究所 === 89 === Mei fruit (Japanese apricot; Prunus mune Sieb. et Zucc.), which contains little sugar and taste very sour and bitter, are not suitable to be eaten fresh. It is usually processed to be a semi-product to export for further processing. An alternative is to make mei...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/16474688600709336857 |