Effects of additional divalent ions in olive pickling processes
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 104 === In this study, olives being as the main materials, were treated with different cations with the purpose of improving the quality of pickled olives. After rubbing treatment, olives were treated with 1% (w/w) saline of bivalent cations. All samples were divid...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/56128324224238825296 |