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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(3):186-192

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.3.186

Article

항균성 플라스틱 핍름율 이용한 오이와 호박의 환경기체조절포장

신동혁1, 안덕순1, 조성환2, 이동선1,*
Modified Atmosphere Packaging of Fresh Cucumber and Zucchini by Using Antimicrobial Plastic Films
Dong Hyuk Shin1, Duck Soon An1, Sung Hwan Cho2, Dong Sun Lee1,*
1경남대학교 식품공학과
2경상대학교 식품공학과
1Department of Food Engineering, Kyungnam University
2Department of Food Science and Technology, Gyeongsang National University
*Corresponding author : Dong-Sun Lee, Department of Food Engineering, Kyungnam University, 449 Wolyoung-dong, Masan 631-701, Korea

ⓒ Copyright 1999 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, 1999