Preventive Nutrition and Food Science
- 제3권2호
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- Pages.105-110
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- 1998
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Color Characteristics of Soybeans as Influenced by Freezing and Cooking Conditions
- Lee, Jun-Ho (Dept. of Food Science and Engineering, Taegu University) ;
- Seog, Eun-Ju (Dept. of Food Science and Engineering, Taegu University) ;
- Park, Yong-Hee (Detp. of Foiod Science and Technology , Jyungpook National University)
- 발행 : 1998.06.01
초록
Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4