Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 4
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- Pages.461-467
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- 1989
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- 0367-6293(pISSN)
Effect of $CO_2$ Concentration in CA Conditions on the Quality of Shiitake Mushroom (Lentinus edodes) during Storage
표고버섯(Lentinus edodes)의 CA 저장 중 탄산가스농도의 효과
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Kim, Dong-Man
(Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
- Baek, Hyung-Hee (Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
- Yoon, Hye-Hyun (Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
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Kim, Kil-Hwan
(Food Science and Technology Lab., Korea Food Rcsearch Institute)
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김동만
(한국식품개발연구원 식품공학연구실) ;
- 백형희 (한국식품개발연구원 식품공학연구실) ;
- 윤혜현 (한국식품개발연구원 식품공학연구실) ;
-
김길환
(한국식품개발연구원 식품공학연구실)
- Published : 1989.08.01
Abstract
The effect of
생표고버섯의 신선도 연장을 위하여