Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 6
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- Pages.852-859
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- 1995
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- 0367-6293(pISSN)
Freshness Keeping of Shiitake Mushroom by Vacuum Cooling
진공예냉에 의한 표고버섯의 선도 연장
- Kim, Byeong-Sam (Korea Food Research Institute) ;
- Nahmgung, Bae (Korea Food Research Institute) ;
- Kim, Oui-Woung (Korea Food Research Institute) ;
- Kim, Dong-Chul (Korea Food Research Institute)
- Published : 1995.12.31
Abstract
Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from