太陽能溫控系統和紫外線處理對醬油品質之影響
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Traditional brewing soy sauce is made from soybean and wheat and goes through 3-4 days koji preparation and then mixes with brine for moromi fermentation usually about 4-6 months or even one year. In this study, we built a temperature controlled system to con...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/26617296789012265784 |