Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution

Hur, Sang-Sun; Ji, Yoo-Jin

doi:10.13050/foodengprog.2007.11.4.298

Food Eng. Prog. 2007; 11(4):298-304

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.298

Article

Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution

Sang-Sun Hur¹^,^*, Yoo-Jin Ji¹

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¹Dept. of Oriental Medicine and Food Biotechnology Joongbu Univ., Keumsan, 312-940

^*Corresponding author: Sang-sun Hur, Department of Oriental Medicine and Food Biotechnology, Joongbu University, Keumsan 312-940, Korea Phone: +82-41-750-6207, Fax: +82-41-752-0905, E-mail: sshur@joongbu.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: Nov 30, 2007