The Study on FIR-Baked Characteristics for Partially Fermented Tea
博士 === 國立中興大學 === 生物產業機電工程學系所 === 96 === By applying the far-infrared ray (FIR) to roast the partially fermented tea tends to retain its original flavor, reducing the roasting time, save the energy and lower down the tea processing costs, having the effects of upgrading tea production technology....
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/17481623055536473096 |
