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Effect of processing parameters on the quality of fresh-cut button mushroom(Agaricus bisporus)

Ji Gang Kim, Ji Weon Choi, Seung Yu Kim, Seung Ryoung Cheong, Won-Sik Kong
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/275834
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한국버섯학회 국제학술대회 논문집
제6회 (2010.11)
p.157
한국버섯학회 (The Korean Society of Mushroom Science)
저자
  • Ji Gang Kim(National Institute of Horticultural and Herbal Science, Rural Development)
  • Ji Weon Choi( National Institute of Horticultural and Herbal Science, Rural Development) | Ji Weon Choi
  • Seung Yu Kim( National Institute of Horticultural and Herbal Science, Rural Development) | Seung Yu Kim
  • Seung Ryoung Cheong( National Institute of Horticultural and Herbal Science, Rural Development) | Seung Ryoung Cheong
  • Won-Sik Kong( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Won-Sik Kong
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