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標題: 低膽固醇蛋花湯之試製
Preparation of Dried Egg Soup
作者: 張勝善
關鍵字: 食品科技;應用研究

The life of our compatriots is getting more and more abundant. Thus the diet of them is inclined to being too much and unbalanced. This has a great impact upon health. Furthermore, with the speeding up of life pace and the concept that time is money, instant food which is convenient and nutrition-balanced is now absolutely of need. The liquid egg produced by the factory in Taiwan is unsalable at present. This is a disadvantageous factor for the factory owners and would also hold back the volition of other factory owners who purposes to set up liquid egg factory. Therefore, how to make good use of the remaining liquid egg is important. The devising of this new product is just aimed at the cause mentioned before - we hope it would offer some help to the chicken raisers and liquid egg factory.
其他識別: 91農科-1.1.3-牧-U2(9)
Appears in Collections:研究計畫報告

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