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

논문 상세보기

Nak-Hun Lee, Min Park, Jin hong Park, Ye-Won Yin, Hyung-Yong Cho

모든 회원에게 무료로 제공됩니다.

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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

같은 권호 다른 논문