Effect of traditional thermal treatment, low temperature low humidity drying treatment and high hydrostatic pressure processing treatment on quality of red plum purée during storage
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Hurdle technology is commonly used to preserve fruit purée products by adjusting sugar content, acidity and water activity. However, public acceptability of high sugar fruit purée is relatively low due to the healthy diet concept in this modern age. Thus, devel...
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| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/uw8683 |