The Effects of Preparation Methods and Addition of Acids on the Quality and Flavor Components of Rice Spirits
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 99 === This thesis can be divided into four parts. In the first part of this thesis, discusses in the amylo preparation process of addition acid in the effect of changing quality and influence of rice spirit. In the second part of this thesis, discusses in the use...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58207044618182076549 |