Study on developing a high quality chinese paocai by inoculated compound lactic acid bacteria
碩士 === 國立嘉義大學 === 食品科學系研究所 === 99 === This study aimed to develop a fermented cabbage paocai with low nitrite content. Experiments were divided into five stages: First, find the optimal brine salting conditions, the optimal innoculum and the optimal amount of spices added. Second, to proceed compoun...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/54976218220565283083 |