Evaluation of Hygiene of Regular Bun in Fast-Food Supply Chain
碩士 === 大葉大學 === 食品工程學系碩士班 === 92 === The effect of the preservatives, potassium sorbate and calcium propionate on the hygiene quality of regular bun are presented in this study. At ambient temperature storage test, it is efficient to retard microbial growth at 0.33% additional of calcium...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08082958762965341434 |