Showing 1 - 20 results of 21 for search 'FANG, ZU-DA', query time: 0.18s Refine Results
  1. 1
    百香果果枝檢驗標準之研究
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  2. 2
    熱加工對百香果汁品質之影響
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  3. 3
    擰檬汁在貯藏過程中顏色及香氣得劣變
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  4. 4
    冷凍方法對冷凍蔬菜品質與能源成本之影響
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  5. 5
    葡萄果汁沉澱問題的探討
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  6. 6
    BACILLUS-COAGULANS之生理特性及其在醃漬辣椒上應用之探討
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  7. 7
    Study on the preparation and critical control points for commercial sauerkraut production
    by Chen, Shu Bi, 陳淑苾
    Published 1995
    Other Authors: “...Fang, Zu Da...”
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  8. 8
    柑桔皮油對果汁風味的影響
    by Zhang, Kang-Rong, 張康榮
    Published 1979
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  9. 9
    Studies on the concentration of mei juice using three effect evaporator and the evaluation of products quality
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  10. 10
    Studies on evaporation concentration and volatile components recovery of lychee fruit (litchi chinensis sonn.) juice
    by Chen, Li Li, 陳麗麗
    Published 1994
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  11. 11
    Partial purification and characterization of polyphenol oxidase extracted from lychee flesh
    by Ke, Shu Zhen, 柯淑真
    Published 1994
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  12. 12
    Using organic acid to improve low salt candies fruit raw material preservation
    by Zhu, Bo Qi, 朱伯騏
    Published 1994
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  13. 13
    Effects of different ripening stages and processing parameters on qualities^^ of mei (prunus mume) juice
    by LIAO, YU-MEI, 廖玉梅
    Published 1987
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  14. 14
    葡萄果捲加工之探討
    by LIN, YANG, 林揚
    Published 1986
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  15. 15
    百香果汁濃縮輿香氣回收之研究
    by ZHAO,XIAN-WEN, 趙先文
    Published 1991
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  16. 16
    Fruit characteristics and juice composition distribution patterns of mei (Prunus mume Sieb. et Zucc.)
    by ZHAO,ZHAO-HUI, 趙昭惠
    Published 1991
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  17. 17
    梅子苦味物質的萃取、分離輿鑑定
    by TIAN,YONG-YAN, 田永彥
    Published 1990
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  18. 18
    A study on the preparation and processing of mei (Prunus mume) fruit juice
    by WANG, DE-YU, 王德裕
    Published 1986
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  19. 19
    Study on low salt pickling of Chinese cabbage
    by Wu, Jun Hui, 吳俊輝
    Published 1996
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  20. 20
    Investigation on characteristics of different varieties and fruit juice quality of mei (Prunus mume Sieb. et Zuce.) in Taiwan
    by LI,YU-HONG, 李玉弘
    Published 1990
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