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...

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Bibliographic Details
Main Authors: Feng, Kai-Yi, 馮開頤
Other Authors: Hsiao, Hsin-I
Format: Others
Language:zh-TW
Published: 2015
Online Access:http://ndltd.ncl.edu.tw/handle/u64njg

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