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KMID : 0380620060380010035
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.35 ~ p.41
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Engineering/Processing/Sensory Evaluation : Development of Dipping Solution to Extend a Shelf-Life of Fresh-cut Apples
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김종찬/Kim JC
김성철/박기재/정진웅/정승원/Kim SC/Park KJ/Jeong JW/Jeong SW
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Abstract
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KEYWORD
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hurdle factor, dipping solution, microbial shelf-Life, fresh-cut apple, synergistic effect
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