Cooling and Packing Characteristics of Salted Baechu

Han, Eung-Soo; Koo, Bon-Youl; Kim, Kong-Hwan

doi:10.13050/foodengprog.2000.4.3.156

Food Eng. Prog. 2000; 4(3):156-161

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.156

Article

점임배추의 냉각과 포장 톡성

한응수¹^,^*, 구본열², 김공환²

Cooling and Packing Characteristics of Salted Baechu

Eung-Soo Han¹^,^*, Bon-Youl Koo², Kong-Hwan Kim²

Author Information & Copyright ▼

¹농쳡대학

²아주대학교 생물공학과

¹Agricultural Cooperative College

²Division of Chemical Engineering and Biotechnology, Aju university

^*Corresponding author: Eung-Soo Han, Agricultural Cooperative College, Wondang-dong, Duckyang-gu, Goyang 412-707, Korea

ⓒ Copyright 2000 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: Aug 31, 2000