Useing of Taguchi method to investigate the optimum conditions for high temperature yeast fermented coffee dregs

Useing of Taguchi method to investigate the optimum conditions for high temperature yeast fermented coffee dregs

江倉政

Chiang Tsang Cheng

College of Agriculture Department of Food Science

Instructor

Year	2018
Author	邱秋霞, 郭嘉信
Author count	2
Created date	2019-03-28
Author order	4
Corresponding author	true
Publication year	2018
Symposium name	第四十八次年會台灣食品科學技術學會
Publication city	台北
Publication country	中華民國
Start date	2018-11-30
End date	2018-11-30
Review system	是
Language	Traditional Chinese