KMID : 1024419980020030163
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Food Engineering Progress 1998 Volume.2 No. 3 p.163 ~ p.170
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Sterilization Effects of Hydrostatic Pressure and Low Temperature Treatments on the Jujube Wine
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Park Hee-Jeong
Min Yong-Kyu Kim Kwang-Yup Kang Shin-Wook
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Abstract
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KEYWORD
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jujube wine, ultra high hydrostatic pressure, low temperature, heat treatment, sterilization effect
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FullTexts / Linksout information
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