Color and Texture Quality Evaluation of Tart Carambola(Averrhoa carambola L.)Fruit Slices during Decoloration Process
碩士 === 國立臺灣大學 === 園藝學研究所 === 90 === Fresh fruit is not easy to transport and storage. So the development of dyeing fruit is one way to extent food storage life. Some nature pigments are not stable in syraped fruit. To improve the quality of syraped fruit, it must be decolor the fruits and dyeing the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20727517232744230212 |