Storage Life of Satsuma Mandarin as affected by Storage Temperatures and Seal Packaging Films

Kim, Seong-Hak; Koh, Jeong-Sam

doi:10.13050/foodengprog.1998.2.1.42

Food Eng. Prog. 1998; 2(1):42-48

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.42

Article

저장온도 및 포장재에 따른 온주밀감의 저장특성

김성학¹, 고정삼¹^,^*

Storage Life of Satsuma Mandarin as affected by Storage Temperatures and Seal Packaging Films

Seong-Hak Kim¹, Jeong-Sam Koh¹^,^*

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¹제주도 농촌진흥원, 제주대학교 원예생명과학부

¹Cheju RDA, Faculty of Horticultural and Life Science, Cheju National University

^*Corresponding author: Jeong-Sam Koh, Faculty of Horticultural and Life Science, Cheju National University, Cheju 690-756, Korea

ⓒ Copyright 1998 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: Apr 30, 1998