Applied Biological Chemistry
- Volume 35 Issue 3
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- Pages.186-190
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Hygroscopic characteristics and changes of quality attributes for composite seasoning with relative humidity
복합조미료의 상대습도에 따른 흡습특성 및 품질변화
-
Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Jo, Kil-Suk (Korea Food Research Institute) ;
-
Moon, Kwang-Deog
(Korea Food Research Institute) ;
- Park, Mu-Hyun (Korea Food Research Institute)
- Published : 1992.06.30
Abstract
Composite seasoning was stored at the temperature of
시판 쇠고기맛 복합조미료를 개봉 상태로 40 및