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KMID : 1234420070350020135
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Korean Journal of Microbiololgy and Biotechnology
2007 Volume.35 No. 2 p.135 ~ p.141
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Inhibition of Browning in Yam Fresh-cut and Control of Yam-putrefactive Bacterium Using Acetic Acid or Maleic Acid
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Ryu Hee-Young
Kwun In-Sook
Park Sang-Jo
Lee Bong-Ho
Sohn Ho-Yong
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Abstract
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KEYWORD
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Acetic acid, inhibition of browning, fresh-cut yam, maleic acid, psychrotrophic bacterium
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