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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(3):210-216

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.210

Article

저장온도가 돼지고기와 농어의 신선도에 미치는 영향

김돈1, 지숭원1, 장영기2, 장의영2, 이병무1, 박기환1, 이영춘1,*
Effects of Sub-freezing Temperature on the Freshness of Pork Loin and Sea-bass
Don Kim1, Seung-Won Ji1, Young-Ki Chang2, Eui-Young Chang2, Byung-Moo Lee1, Ki-Hwan Park1, Young-Chun Lee1,*
1중앙대학교 식품공학과
2삼성전자 주식희사
1Department of Food Science & Technology, Chung-ang University
2Samsung Electronics Co., LTD
*Corresponding author: Young-chun Lee, Professor, Dept. food Sci. & Tech. Chung-Ang Univ. Naeri san 40-1, Daeduk-myun, Ansung, Kyungki-do, S. 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