Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(3):174-178

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.174

Article

고추 건조중의 외관색도 변화

김명 호1,*
Color Development of Whole Red Peppers During Drying
Myoung Ho Kim1,*
1전북대학교 농과대학 농업기계공학과
1Department of Agricultural Machinery Engineering, Chonbuk National University
*Corresponding author: Myoung Ho Kim, Department of Agricultural Machinery Engineering, Chonbuk National University, Chonju, Chonbuk 561-756, Republic of Korea

ⓒ Copyright 1997 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: Dec 31, 1997