Various freezing and thawing conditions on the physicochemical characterization of shredded radish - koreascholar

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Various freezing and thawing conditions on the physicochemical characterization of shredded radish

Duri Kim, Jung-Hyun Nam, Ji-Yong Hyun, Ji-Yeon Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414749

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2021.10)
p.220

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Duri Kim(Department of Food Bioengineering, Jeju National University)
Jung-Hyun Nam(Department of Food Bioengineering, Jeju National University)
Ji-Yong Hyun(Department of Food Bioengineering, Jeju National University)
Ji-Yeon Chun(Department of Food Bioengineering, Jeju National University)

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