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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(1):49-54

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.49

Article

건조방법을 달리한 건조키위의 품질변화 톡성

윤광섭1, 최2,*
The Quality Characteristics of Dried Kiwifruit using Different Drying Methods
K.S. Youn1, Y.H. Choi2,*
1대구효성가톨릭대학교 식품공학과
2경북대학교 식품공학과
1Department of Food Science and Technology, Catholic University of Taegu-Hyosung
2Department of Food Science and Technology, Kyungpook National University
*Corresponding author: Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, Taegu 702-701, Korea

ⓒ Copyright 1998 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: Apr 30, 1998