Estimation of the stability and the modification of avocado juice with pH, heat and additives treatments
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 99 === In the domestic beverage market, the consumption of vegetable and fruit juice is second place to the consumption of tea and as the health conception and living behavior of consumers change, people consider the nature and functions of juice. Avocado juice is...
| 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/9292j4 |