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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(3):212-218

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.212

Article

가열처리온도에 따른 대추술의 품질변화

민용규1, 이만규1, 윤향식1,*, 박희정1
Quality Changes in Jujube Wine with Heating Temperatures
Y.K. Min1, M.K. Lee1, H.S. Yoon1,*, H.J. Park1
1충북대학교 농과대학 식품공학과
1Department of Food Science and Technology, Chungbuk National University
*Corresponding author: Young-Kyoo Min, Department of Food Science and Technology, Chungbuk National University, Cheongiu 361-763, 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