Release and Sterilization Characteristics of Extruded Red Pepper

Ahn, Nam-Keun; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2006.10.2.77

Food Eng. Prog. 2006; 10(2):77-82

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.2.77

Article

압출성형 고춧가루 침출 및 살균특성

안남근¹, 류기형¹^,^*

Release and Sterilization Characteristics of Extruded Red Pepper

Nam-Keun Ahn¹, Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

¹Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800 Korea

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800 Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.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: May 31, 2006