A Study on the Development of Featured Products of Taiwan Red Plums
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 101 === Red plums need to be harvested in a short time when they are ripe. Nevertheless, red plums are hard to be stored and for sale in the same time. Farmers’ income will be decreased due to the situation mentioned above. Therefore, the study compared red plums...
Main Authors: | Mei-Ling Tung, 董玫伶 |
---|---|
Other Authors: | 曾裕琇 |
Format: | Others |
Language: | zh-TW |
Published: |
2013
|
Online Access: | http://ndltd.ncl.edu.tw/handle/mbhtk7 |
Similar Items
-
Studies on the low-sodium salting storage of plum fruits with waste red plum brine and the physico-chemical properties of the red pigments in the brine
by: Huey-Hua Lin, et al.
Published: (1999) -
Plum Red Wine Made by Monascus anka
by: Jan-Fang Ding, et al.
Published: (1999) -
Developing of Featured Products of Ma Bamboo Shoots, Oriental Plums, and Jin-huang Mangos in Kaohsiung
by: Chiu, Ching-Hsiang, et al.
Published: (2018) -
The study of Erhu Works with "Red Plum Capriccio" and "A Heroine and a Martyr"
by: HSU,YA-RU, et al.
Published: (2017) -
Studies on the flavor of various cured plum products
by: Kou- Ker Den, et al.
Published: (1998)