한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권3호
- /
- Pages.458-463
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- 1996
- /
- 0367-6293(pISSN)
생강의 저장 전처리 효과에 관한 연구
Studies on the Pretreatment Effect of Ginger on Long-term Storage
- Chung, Tae-Yon (Korea Food Research Institute) ;
-
Lee, Se-Eun
(Korea Food Research Institute) ;
-
Jeong, Mun-Cheol
(Korea Food Research Institute) ;
-
Kim, Dong-Chul
(Korea Food Research Institute)
- 발행 : 1996.06.30
초록
생강의 저장 전처리 효과를 보기 이ㅜ하여 충남 서산에서 수확한 햇생강을 wounding 처리후 온도조건 25, 30,
Fresh ginger harvested in Seosan, Choongchengnam-do, was used to investigate the pretreatment effect before long-term storage. Wounded ginger were cured at the temperature of 25, 30,