The Optimization Condition of Progressive Freeze Concentration
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Freeze concentration is a concentration method conducted at low temperatures. It reduces the negative influence from heat on products, and it can be applied on the concentration of fluid food. In recent years, with the rising living standards and greater em...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/39335682043855126591 |