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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(3):163-170

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.163

Article

고압 및 냉온처리에 의한 대추술의 삼균효과

박회정1, 민용규1,*, 김광엽1, 강신욱1
Sterilization Effects of Hydrostatic Pressure and Low Temperature Treatments on the Jujube Wine
Hee-Joeng Park1, Young-Kyoo Min1,*, Kwang-Yup Kim1, Shin-Wook Kang1
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, 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: Dec 31, 1998