한국식품저장유통학회지 (Food Science and Preservation)
- 제2권2호
- /
- Pages.259-268
- /
- 1995
- /
- 3022-5477(pISSN)
- /
- 3022-5485(eISSN)
감귤 품종별 이화학적 성분 비교
Comparison of physico-chemical components on citrus varieties
- Kim, Byeong-Ju (Dept. of Food Science and tecnology, cheju National University) ;
- Kim, Hyo-Seon (Dept. of Food Science and tecnology, cheju National University) ;
- Gang, Yeong-Ju
- 발행 : 1995.10.01
초록
Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid(