Mechanism of Haze Formation of the Thermal Processed Clear Hengshan Pear (Pyrus pyrifolia Hakai) Juice
博士 === 國立臺灣大學 === 園藝學研究所 === 94 === Haze formation and precipitation are critical quality defects for clear fruit juice. The objective of this study is to investigate the mechanism of haze formation of Hengshan pear juices during heating process. The results of this study demonstrated that heat-uns...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78355053542263969439 |