Food Engineering Progress
Korean Society for Food Engineering
Article

천연제욜라이트의 전처리 방법에 따를 에림렌 협착 효과

이보경1, 허상선2, 이종원3, 홍주헌1, 최용희1,*
Bo-Kyung Lee1, Sang-Sun Hur2, Jong-Won Lee3, Joo-Heon Hong1, Yong-Hee Choi1,*
1경북대확교 식품공학과
2중부대학교 식품생명공학과
3경북대학교 농업토목학과
1Dept. of Food Science and Technology, Kyungpook National University
2Dept, of Food and Bio Technology, Joongbu University
3Dept. of Agricultural Civil Engineering, Kyungpook National University
*Corresponding author: Yong-Hee Choi, Dept. of Food Science and Technology, Kyungpook National University, Daegu, 702 701, Republic of Korea. Phone; +82-53-950-5777

ⓒ Copyright 2003 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, 2003