Effect of Dehydration on the Physiological Activity and the Quality of Carrot
碩士 === 國立中興大學 === 食品科學系 === 91 === 英文摘要 Drying as a method of food preservation causes many physical, chemical, and biochemical changes in processed materials. Effects of these changes are dependent on predrying treatments, drying methods and parameters as well as rehydration p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28182078619569958361 |