Effect of Membrane Separation on Persimmon Vinegar Quality

Kim, Sam-Sun; Kang, Hyun-Ah; Chang, Kyu-Seob

doi:10.13050/foodengprog.2000.4.3.167

Food Eng. Prog. 2000; 4(3):167-172

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.167

Article

막분리 기슬이 갑식초의 품질에 미치는 영향

김삼순¹, 강현아¹, 장규섭¹^,^*

Effect of Membrane Separation on Persimmon Vinegar Quality

Sam-Sun Kim¹, Hyun-Ah Kang¹, Kyu-Seob Chang¹^,^*

Author Information & Copyright ▼

¹충남대학교 식품공학과

¹Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, Chungnam National University, Taejon 305-764, 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