Studies on the Preparation of Garlic Wine
碩士 === 大葉大學 === 生物產業科技學系 === 93 === ABSTRACT Three parts in this thesis. In the first of this thesis, blanched garlic was used as raw material, and six different pure cultured yeasts (that was A, B, C, D, E, and F) and two commercial yeasts (that was P and R) was used individually to prepared garli...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/xmuqfk |