The Effects of Storage Condition and Cooking on Quality of Pickled Mustard Greens
碩士 === 國立宜蘭大學 === 生物機電工程學系碩士班 === 101 === Pickled mustard greens is the common food in Chinese dish. However, the pickled mustard greens product was easy to browning, it may cause a serious problems in the storage. The sulfite was added in the pickled mustard greens product. This kind of produ...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/09303859825262078365 |