The study on thermal efficiency characteristics of traditional pressure gas burner and concave induction cooker by using Chinese wok
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === Chinese cuisine usually focuses on food "color, aroma and taste”. Quick stir fry is a typical skill of traditional Chinese cooking, and its quick heating power will be the main factor to affect those three food characteristics mentioned above. Curren...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07193177824200847953 |