Studies on Manufacturing Lactic-acid-fermented Fruit & Vegetable Mixed Juice and Changes in its Constituents and Quality during Storage
碩士 === 國立中興大學 === 食品科學系 === 91 === Carrot, bitter melon, celery, yam bean and pineapple were selected as materials for lactic-acid-fermented fruit & vegetable mixed juice in this study. The materials were blanched at 98 ± 2℃, juiced, and then heated for 1 min at 90℃. For fermentation, the most s...
| 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/04312303679736246067 |