Applications of Magnetic Resonance Techniques to Food Processing

Choi, Young Jin; Chung, Myong-Soo

doi:10.13050/foodengprog.2007.11.2.67

Food Eng. Prog. 2007; 11(2):67-76

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.67

Article

식품공정에서의 자기공명기술의 응용

최영진¹^,^*, 정명수²

Applications of Magnetic Resonance Techniques to Food Processing

Young Jin Choi¹^,^*, Myong-Soo Chung²

Author Information & Copyright ▼

¹서울대학교 ALRIC 식품생명공학전공

²이화여자대학교 식품공학과

¹Program in Food Science & Biotechnology, ALRIC, Seoul National University

²Department of Food Science & Technology, Ewha Womens University

^*Corresponding author: Young Jin Choi, Professor, Program in Food Science & Biotechnology, Seoul National University, Seoul, 151-921, Korea. Phone: 02-880-4851, Fax: 02-873-5095, E-mail: choiyj@snu.ac.kr

ⓒ Copyright 2007 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, 2007