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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(3):156-161

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.156

Article

점임배추의 냉각과 포장 톡성

한응수1,*, 구본열2, 김공환2
Cooling and Packing Characteristics of Salted Baechu
Eung-Soo Han1,*, Bon-Youl Koo2, Kong-Hwan Kim2
1농쳡대학
2아주대학교 생물공학과
1Agricultural Cooperative College
2Division of Chemical Engineering and Biotechnology, Aju university
*Corresponding author: Eung-Soo Han, Agricultural Cooperative College, Wondang-dong, Duckyang-gu, Goyang 412-707, Korea

ⓒ Copyright 2000 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, 2000