Quality Changes of Carrot Juice as Influenced by Clarification Methods

Sohn, Kyoung Suck; Seog, Eun Ju; Lee, Jun Ho

doi:10.13050/foodengprog.2006.10.1.48

Food Eng. Prog. 2006; 10(1):48-53

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.48

Article

청징방법에 따른 당근주스의 품질변화에 관한 연구

손경석¹, 석은주², 이준호²^,^*

Quality Changes of Carrot Juice as Influenced by Clarification Methods

Kyoung Suck Sohn¹, Eun Ju Seog², Jun Ho Lee²^,^*

Author Information & Copyright ▼

¹(주)일동후디스식품연구소

³대구대학교 식품공학과

¹Ildongfoodis Food Research Lab., Yongin, Gyeonggi 449-915, Korea

²Dept. of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea

^*Corresponding author: Jun Ho Lee, School of Engineering, Dept of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2006 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: Feb 28, 2006