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Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots
Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots / Moon Jeong Chang, Myung Ryun Han, Myung Hwan Kim
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2003.
- 형태사항
- pp. 230-234
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067633
MARC
008060206s2003 ULKa a KOR■022 ▼a1226332X
■245 ▼aEffects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots▼dMoon Jeong Chang, Myung Ryun Han, Myung Hwan Kim
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2003.
■300 ▼app. 230-234
■653 ▼aEFFECTS▼aSALT▼aADDITION▼aSUGAR▼aBASED▼aOSMOTIC▼aDEHYDRATION▼aMASS▼aTRANSFER▼aBROWNING▼aREACTION▼aCARROTS
■700 ▼aMoon Jeong Chang, Myung Ryun Han, Myung Hwan Kim
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 8 Number 3 (2003 September)▼d2003, 09
■SIS ▼aS017800▼b60059665▼h8▼s2
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