Moisture Adsorption Characteristics of Baked Snack Foods and Its Application for Predicting the Shelf-life of Packaged Products
碩士 === 國立中興大學 === 食品科學系 === 91 === In addition to decorating the appearance, the basic purpose of packaging for a baked snack foods is to prevent its sorption of moisture from air, which will subsequently cause the deterioration of foods either in texture or flavor. The time in term of da...
| 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/83344548731512985028 |