한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제11권1호
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- Pages.1-5
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
곶감표면에 생성되는 백색분말의 화학조성 및 현미경적 관찰
Chemical Compositions and Microscopic observation of White Powder Formed in the Surface of Dried Persimmon
- Moon, Kwang-Deok (Department of Food Science and Technology, Kyungpook National University) ;
- Lee, Nak-Hoon (Defense Quality Assurance Agency) ;
- Kim, Jong-Kuk (Department of Food Science and Technology, Kyungpook National University) ;
- Kim, Jun-Han (Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1996.03.30
초록
국내 주요지역에서 생산되는 곶감 및 표면 백색분말의 당조성과 분말의 형태를 주사전자현미경으로 관찰하였다. 곶감과육의 당함량은
Chemical composition and microscopic observation of white powder developed in the surface of dried persimmon which produced in several region in Korea were studied. Sugar content in flesh of dried persimmon was
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