Effect of Combined Treatment of Aqueous Chlorine Dioxide with Ultraviolet-C on the Quality of Red Chicory and Pak Choi during Storage (이산화염소수와 Ultraviolet-C 병합 처리에 따른 레드 치커리와 청경채의 저장 중 품질에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.40 no.2
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- pp.245-252
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- 2011