Improvement for Excessive Bleach in Mustard Pickle by Using Hurdle Technology and Evaluation of Possibility to Replace S.M with E.W
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Pickling, is a traditional preservation method used to prolong shelf life. Nevertheless, bleach, such as sodium metabisulfite, and preservative including benzoic acid or sorbic acid, are excessively added during pickling to extremely extend the shelf life or ma...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/22391354236802892099 |