Prediction of Shelf-life of High Lipid Content Bakery Product under Room temperature: Illustrated by Packed Pineapple Cake Products
碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === The main difficulties of shelf-life prediction method on high lipid content bakery products under room temperature include time consuming and lack of prediction equation. This study aims to develop a prediction equation for this type of bakery products. Pineapp...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/u64njg |