Mass Transfer Kinetics During High-Pressure Impregnation (HPI) and Vacuum Impregnation (VI) of Squid (Todarodes pacificus) Slices

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hyung-Yong Cho(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Ye-Won Yin(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Jin hong Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Min Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Nak-Hun Lee(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)

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