논문 상세보기

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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/367244
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)