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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(3):167-172

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.167

Article

막분리 기슬이 갑식초의 품질에 미치는 영향

김삼순1, 강현아1, 장규섭1,*
Effect of Membrane Separation on Persimmon Vinegar Quality
Sam-Sun Kim1, Hyun-Ah Kang1, Kyu-Seob Chang1,*
1충남대학교 식품공학과
1Department of Food Science and Technology, Chungnam National University
*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, Chungnam National University, Taejon 305-764, 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