Study on the effects of deep sea water salt on the growth ofLactic acid bacteria during the fermentation of suan-tsai
碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 101 === For having the features of low-temperature, full of mineral and nutrition, clean and clear, and fewer pathogens, deep sea water (DSW) can be applied in multiple food industrial area. Suan-tsai (fermented mustard), a widely used traditional food in Taiwan, i...
| 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/33225503400046029061 |