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發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The ...

Chen,, po-heng

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47350] Paralel Title:	The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
[NT 47261] Author:	陳柏亨,
[NT 47351] Place of Publication:	新北市
[NT 47263] Published:	撰者;
[NT 47352] Year of Publication:	2018[民107]
[NT 47264] Description:	vii,106面圖表 : 30公分;
[NT 47266] Subject:	烘焙業
[NT 47266] Subject:	歐式麵包
[NT 47266] Subject:	感官品評
[NT 47266] Subject:	Bakery industry
[NT 47266] Subject:	Bread european style
[NT 47266] Subject:	Sensory evaluation
[NT 51458] Online resource:	http://hdl.handle.net/11296/ndltd/58013589488964761327
[NT 47265] Notes:	畢業學年度：106

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
陳, 柏亨

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread / 陳柏亨撰 - 新北市 : 撰者, 2018[民107]. - vii,106面 ; 圖表 ; 30公分.
畢業學年度：106.
含參考書目.
烘焙業歐式麵包感官品評Bakery industryBread european styleSensory evaluation

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
LDR:01373nam1 220031300 450 001 244782
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010 0 $b Paperback
100 $a 20181030d m y0chib ea
101 0 $a chi $c chi
102 $a tw
105 $a
200 0 $a 發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 $d The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread $f 陳柏亨撰 $z eng
210 $a 新北市 $d 2018[民107] $c 撰者
215 0 $a vii,106面 $c 圖表 $d 30公分
300 $a 畢業學年度：106
314 $a 指導教授：林千鈴
320 $a 含參考書目 $u Includes bibliographical references
328 $a 碩士論文--醒吾科技大學觀光休閒系研究所 106 $u Thesis (M.B.A.) -- Institute of Leisure and Recreation Management Hsing Wu University, 2018
510 0 $a The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread $z eng
517 0 $a 發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 $z chi
610 # 0 $a 烘焙業
610 # 0 $a 歐式麵包
610 # 0 $a 感官品評
610 # 1 $a Bakery industry
610 # 1 $a Bread european style
610 # 1 $a Sensory evaluation
681 $a 427.16 $b 8767
700 0 $a 陳 $b 柏亨 $4 撰 $3 88486
770 1 $a Chen, $b po-heng $3 271980
801 0 $a cw $g CCR
856 # # $u http://hdl.handle.net/11296/ndltd/58013589488964761327

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