한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권6호
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- Pages.852-859
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- 1995
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- 0367-6293(pISSN)
진공예냉에 의한 표고버섯의 선도 연장
Freshness Keeping of Shiitake Mushroom by Vacuum Cooling
- 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)
- 발행 : 1995.12.31
초록
Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from