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食品加工學

施明智、蕭思玉、蔡敏郎

本書共分十五章，內容分為兩部分，前半部為加工方法介紹，包括原料處理、低溫加工、熱加工、乾燥與濃縮、非熱加工、其他傳統加工方式與新興加工方式。後半部介紹各種原料之 ...

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食品加工學

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Length: 768 pages

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