Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.458-463
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- 1996
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- 0367-6293(pISSN)
Studies on the Pretreatment Effect of Ginger on Long-term Storage
생강의 저장 전처리 효과에 관한 연구
- Chung, Tae-Yon (Korea Food Research Institute) ;
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Lee, Se-Eun
(Korea Food Research Institute) ;
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Jeong, Mun-Cheol
(Korea Food Research Institute) ;
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Kim, Dong-Chul
(Korea Food Research Institute)
- Published : 1996.06.30
Abstract
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,
생강의 저장 전처리 효과를 보기 이ㅜ하여 충남 서산에서 수확한 햇생강을 wounding 처리후 온도조건 25, 30,