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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(2):172-177

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.172

Article

초음파뷸 이용한 수삼의 품질 예챡

유재학1, 장규섭2,*, 장동일3, 강호양4
Prediction of Ginseng Quality Using Ultrasonic Velocity
Jae-Hak Yoo1, Kyu-Seob Chang2,*, Dong-Il Chang3, Ho-Yang Kang4
1동양제과(주) 연구소 개발팀
2충남대학교 농과대학 식품공학과
3농기계공학과
4임산공학과
1Pie Department of R&D Center, TongYang Confec. Co.
2Department of Food Technology
3Department of Agricultural
4Machinery Engineering and Department of Forest Prodact
*Corresponding author: Kyu-Seob Chang, Pie Department of R&D Center, TongYang Confec. Co. *Department of Food Technology, Chung Nam National University

ⓒ Copyright 2002 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: May 31, 2002