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KMID : 0380620060380060742
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 6 p.742 ~ p.750
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Engineering/Processing/Sensory Evaluation : Effect of Immersion Liquids on Quality Characteristics of Peeled Taro during Storage
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Jeong Jin-Woong
Park Ki-Jai
Lee Ho-Joon
Kim Jong-Hoon
Kwon Ki-Hyun
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Abstract
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KEYWORD
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peeled taro, immersion Liquid, quality, electrolyzed water, citron juice
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Listed journal information
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