Quality Analysis of Low Salt Fermented Mustard Inoculated with Lactic Acid Bacteria
碩士 === 弘光科技大學 === 食品科技所 === 107 === Fermented mustards are made from mustard as raw material with salt pickling for lactic acid bacteria fermentation, in the production process to use a large number of salt to prevent the contamination of the bacteria and thus ensure product quality. In the modern...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/upvsj3 |