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KMID : 0380620050370010023
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 1 p.23 ~ p.29
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Effects of Clay Minerals Treatment on the Physicochemical Characteristics and Growth Inhibition of Microoganism of Some Foods
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정옥진/Jeong OJ
우관식/김광엽/이희봉/정헌상/Woo KS/Kim KY/Lee HB/Jeong HS
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Abstract
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KEYWORD
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clay minerals, antioxidative properties, growth inhibition of microoganism, aroma, physical properties
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