Effects of Blanching and Additives on Quality Attributes of Minced Ginger during Refrigerated Storage

Choi, Min-Seek; Kim, Dong-Ho; Lee, Kyung-Hae; Lee, Young-Chun

doi:10.13050/foodengprog.2002.6.4.355

Food Eng. Prog. 2002; 6(4):355-365

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.4.355

Article

데치기 및 첨 가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향

최민식¹, 김동호¹, 이경혜², 이영춘¹^,^*

Effects of Blanching and Additives on Quality Attributes of Minced Ginger during Refrigerated Storage

Min-Seek Choi¹, Dong-Ho Kim¹, Kyung-Hae Lee², Young-Chun Lee¹^,^*

Author Information & Copyright ▼

¹중앙대학교 식품공학과

²동남보건대학 식품가공과

¹Department of Food Science and Technology, Chung-Ang University

²Department of Food Processing, Dongnam Health College

^*Corresponding author: Young-Chun Lee, Department of Food Science and Technology, Chung-AngUniversity, Naeri san 40-1, Daeduk-myun, Ansung, Kyungki-do 456-756, Korea. Phone: 82-31-676-2451, Fax: 82-31-675-4853, E-mail: leeyc@post.cau.ac.kr

ⓒ Copyright 2002 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, 2002