Characterization and Optimization of Making Red Wine by Taguchi Method
碩士 === 國立聯合大學 === 化學工程學系碩士班 === 105 === Red wine is very popular and it has many nutritious and healthy functions. Brewing of red wine is one of the popular research topics in recent years. In this work, we used Taguchi design experiment to study the effects of brewing temperature, sugar content, ye...
| 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/h9d5hv |