評估二階段醬醪發酵法及最適化初期發酵條件以提高醬油品質
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === The traditional soy sauce fermentation method takes a long time to complete (6–12 months), rapid fermentation methods are often needed by the soy sauce industry. In this study, we evaluated a two-stage soy sauce fermentation process and compared the results wit...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Online Access: | http://ndltd.ncl.edu.tw/handle/tssf46 |