Study of Critical Operation Variables on Concentration Juice by Vacuum Evaporation
碩士 === 大葉大學 === 食品工程學系碩士班 === 92 === The research is concentrated on the effect of using vacuum concentration to extract juice. Various factors contributing to influencing the quality of the product, for example, the colors, the value of pH, the Brix, vitamin C and the aroma, are used to...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77000348263280558312 |