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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(3):256-262

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.256

Article

Ascorbic acid의 첨가가 탈지우유의 광산화에 미치는 영향

이경행1,*
Effects of Ascorbic Acid in Skim Milk During Light Storage
Kyong-Heang Lee1,*
1국립 청주과학대학 김치식품과학과
1Department of Kimchi & Food Science, Chongju National College of Science & Technology
*Corresponding author: Kyong-Heang Lee, Professor, Department of Kimchi &Food Science, Chongju National College of Science & Technology, koesan-gun, Chungbuk, 367-701, Republic of Korea. Phone: +82-43-820-5334, Fax: +82-43-820-5272, E-mail: leekh@cjnc.ac.kr

ⓒ 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: Aug 31, 2002