The Study on the Improvement of Dried Radish Production
碩士 === 國立宜蘭大學 === 生物機電工程學系碩士班 === 100 === Dried radish was a common pickled food product, but its moisture content was up to 77% and the water activity was higher than 0.9. For long-term storage or long distance shipping, preservatives (benzoic acid) and salt were added. It seems unable to prevent...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94545954489316264143 |