Studies on the Process and the Flavor Quality of Monascus Chiu-Niang
碩士 === 大葉大學 === 生物產業科技學系 === 97 === This study tried to study the best preparation method of making Monascus chiu-niang by using Monascus rice PY2105 of BO-Shin Co and the modified method issued by the Hualian agriculture special news. The first part of this thesis tried to establish the best method...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71603016874329078704 |