Process improvement and effect of complex lactic acid bacteria powder on functional properties of golden paocai
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === When making commercial golden paocai (pretreatment with 10% salt), it needs a lot of water to remove salt from salted Chinese cabbage. Therefore, this commercial processing method causes a large amount of salt and water waste. This study aimed to investig...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74762064417821237741 |