한국식품저장유통학회지 (Food Science and Preservation)
- 제4권3호
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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)
표고버섯의 건조 특성 및 주요성분의 변화 2. 건조온도에 따른 표고버섯의 주요성분 변화
Drying Characteristics and Content Change of Major Components of Shiitake Mushroom(Lentinus edodes) 2. Changes in Major Components of Shiitake Mushroom by Drying Temperature
- Seo, Jae-Sin ( Dept of Food Science & Technol., Sunchon National University) ;
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Gang, Seong-Gu
;
- Choe, Byeong-Min
- 발행 : 1997.12.01
초록
The effect of drying temperature (30, 40, 50, 60