Food Science and Preservation (한국식품저장유통학회지)
- Volume 4 Issue 3
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- Pages.279-286
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- 1997
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Drying Characteristics and Content Change of Major Components of Shiitake Mushroom(Lentinus edodes) 2. Changes in Major Components of Shiitake Mushroom by Drying Temperature
표고버섯의 건조 특성 및 주요성분의 변화 2. 건조온도에 따른 표고버섯의 주요성분 변화
- Seo, Jae-Sin ( Dept of Food Science & Technol., Sunchon National University) ;
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Gang, Seong-Gu
;
- Choe, Byeong-Min
- Published : 1997.12.01
Abstract
The effect of drying temperature (30, 40, 50, 60