A Study on Mei Wine Making
碩士 === 國立臺灣大學 === 食品科技研究所 === 90 === Mei (Japanese apricot, Prunus mune Sieb. et Zucc.) is an after-ripening fruit, we can increase its utilization by making new products. The major objective of this study is to investigate the effect of fermentation and aging conditions on the quality of mei wine....
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19759431235148002955 |