Quality Deterioration of Dry Jujube Packaged in Different Water Permeability Conditions

An, Duck-Soon; Lee, Dong-Sun

doi:10.13050/foodengprog.1997.1.3.168

Food Eng. Prog. 1997; 1(3):168-173

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.168

Article

투습도가 다른 포장조건이 건대추의 품질보존에 미치는 영향

안덕순¹, 이동선¹^,^*

Quality Deterioration of Dry Jujube Packaged in Different Water Permeability Conditions

Duck-Soon An¹, Dong-Sun Lee¹^,^*

Author Information & Copyright ▼

¹경남대학교 식품공학과

¹Department of Food Engineering, Kyungnam University

^*Corresponding author: Dong-Sun Lee, Department of Food Engineering, Kyungnam University, Wolyoung-dong, Masansi, Kyungsangnam-do, 631-701, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1997