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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(1):48-53

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.48

Article

청징방법에 따른 당근주스의 품질변화에 관한 연구

손경석1, 석은주2, 이준호2,*
Quality Changes of Carrot Juice as Influenced by Clarification Methods
Kyoung Suck Sohn1, Eun Ju Seog2, Jun Ho Lee2,*
1(주)일동후디스식품연구소
3대구대학교 식품공학과
1Ildongfoodis Food Research Lab., Yongin, Gyeonggi 449-915, Korea
2Dept. of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea
*Corresponding author: Jun Ho Lee, School of Engineering, Dept of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2006 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: Feb 28, 2006