https://scholars.tari.gov.tw/handle/123456789/19276| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 李榮輝 | en_US |
| dc.contributor.author | 吳碧鏗 | en_US |
| dc.contributor.author | Y. H. Lee | en_US |
| dc.contributor.author | B. K. Wu | en_US |
| dc.date.accessioned | 2023-03-25T06:37:28Z | - |
| dc.date.available | 2023-03-25T06:37:28Z | - |
| dc.date.issued | 1976-01 | - |
| dc.identifier.uri | https://scholars.tari.gov.tw/handle/123456789/19276 | - |
| dc.description.abstract | 本試驗目的在尋求任何可能影響到品質高低之食品組成分，及物理性質，然後用客觀的儀器或化學測定配合主觀的官能評價方法加以探討，並研究其間之相關關係，而謀求一可靠的品質等級劃分標準之簡易測定方法。 It is the purpose of this study to find a reliable objective method to determine the quality of asparagus. Objective data obtained from Hunter color and color difference meter reading, Shear-press reading, and ascorbic acid analysis were compared with organoleptic scores and found to be applicable as a guide for in plant quality control as well as for substitution of organoleptic determination of color, flavor, ad texture of these canned products. | en_US |
| dc.language.iso | zh | en_US |
| dc.publisher | 臺灣省農業試驗所 | en_US |
| dc.relation.ispartof | 臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷) | en_US |
| dc.title | 蘆筍罐頭品質評價方法之研究 | en_US |
| dc.title.alternative | Objective Evaluation of the Quality Factor in Canned Asparagus | en_US |
| dc.type | conference paper | en_US |
| dc.relation.publication | 食品工業發展研究所研究報告 n.54 | - |
| dc.relation.pages | 161-167 | en_US |
| item.openairetype | conference paper | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | zh | - |
| item.fulltext | with fulltext | - |
| item.grantfulltext | open | - |
| Appears in Collections: | (1)作物組 | |
| File | Description | Size | Format | |
|---|---|---|---|---|
| 臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷)-加工處理-4.pdf | 2.88 MB | Adobe PDF | View/Open |
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