The quality of strawberry using vacuum infusion pretreatment and different freezing conditions
碩士 === 國立嘉義大學 === 食品科學系研究所 === 98 === The growing season of strawberry is pretty short, so mainly for fresh eating. Frozen strawberry is usually used for further processing, but after thawing the color changes and soften texture are the major problems. For retaining the products color and texture si...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78683421567748084376 |