Development of no chemical additives dried tomato using high pressure processing and lactic acid fermentation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This paper is the use of lactic acid fermentation and high-pressure processing technology (HPP) produced without chemical additives of tomatoes dried fruit. Discussion on two different varieties of tomatoes, were beef tomato and aizhu cherry tomatoes, three dif...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/74790147784664738668 |