Changes in Quality Characteristics of Yeast Dried by Various Methods - koreascholar

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Changes in Quality Characteristics of Yeast Dried by Various Methods KCI 등재

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286528

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산업식품공학 (Food Engineering Progress)

제5권 제4호 (2001.12)
pp.246-252

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

yeast drying moisture diffusivity survival morphology

저자

Suk Shin Kim(Major of Food and Nutrition, School of Human Ecology, The Catholic University of Korea) Corresponding author

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