The Optimization Procedure of Roast-Tea-Egg by Taguchi Method
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The study was used to process the Roast-Tea-Egg by traditional method, the egg soak in salt solution for 1~2days, then take out to put in room temperature to dry in the air for 5~7days, and to put in roast plate of unfold leaf of tea or stem of tea and roast. The...
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| Format: | Others |
| Language: | zh-TW |
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2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/70921421579963055265 |