Effect of Minimally Processing on the Quality and Shelf-life of Fresh-cut Onion
碩士 === 國立臺灣大學 === 園藝學研究所 === 96 === After cutting the tissue of minimally processed fruits and vegetables, are still active. The enzyme system and biochemistry reactions are still proceeding which causes the changes of quality. So techniques of lowering the microorganism count and inhibit enzyme sys...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55547546121651401560 |