The Studies on the Physicochemical Characteristics of Press Ham by Using Taiwanese Native Spices.
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === This study mainly develops the process of handmade hams with native herbs in the concept of herbs native to Taiwan and ‘made by hand’ economy. Three mixtures of the herbs selected from the range of Litsea cubeba, Big-Leaved Marshweed, Cinnamomum osmophloe...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/t829ea |