Article
데치기 및 첨 가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향
최민식1, 김동호1, 이경혜2, 이영춘1,*
Effects of Blanching and Additives on Quality Attributes of Minced Ginger during Refrigerated Storage
Min-Seek Choi1, Dong-Ho Kim1, Kyung-Hae Lee2, Young-Chun Lee1,*
1Department of Food Science and Technology, Chung-Ang University
2Department of Food Processing, Dongnam Health College
*Corresponding author: Young-Chun Lee, Department of Food Science and Technology, Chung-AngUniversity, Naeri san 40-1, Daeduk-myun, Ansung, Kyungki-do 456-756, Korea. Phone: 82-31-676-2451, Fax: 82-31-675-4853, E-mail:
leeyc@post.cau.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: Nov 30, 2002
