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KMID : 0380620060380040526
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.526 ~ p.533
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Engineering/Processing/Sensory Evaluation : Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage
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Jeong Jin-Woong
Park Ki-Jai
Sung Jung-Min
Kim Jong-Hoon
Kwon Ki-Hyun
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Abstract
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KEYWORD
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peeling, Lotus root, immersion Liquid, quality, electrolyzed water
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Listed journal information
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