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. 2008; 12(3):170-175

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.170

Article

오징어간유 미세캡슐화 분말의 흡습특성

황성희1, 윤광섭1,*
Sorption Characteristics of Microencapsulated Squid Liver Oil Powder by Spray Drying
Sung-Hee Hwang1, Kwang-Sup Youn1,*
1대구가톨릭대학교 외식식품산업학부
1Department of Food Science and Technology, Catholic University of Daegu 712-702, Korea
*Corresponding author: Kwang-Sup Youn, Department of Food Science and Technology, Catholic University of Daegu, 330, Geumnakri, Gyeongsan, Gyeongbuk 712-702, Korea. Tel: 053-850-3209; Fax: 053-850-3209, E-mail: ksyoun@cu.ac.kr

ⓒ Copyright 2008 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, 2008