한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권5호
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- Pages.1283-1288
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- 1999
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- 0367-6293(pISSN)
김분말의 제조와 특성
Preparation of Laver Powder and Its Characteristics
- 이향희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
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임종환
(목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
-
박양균
(목포대학교 식품공학과 및 식품산업기술연구센터) ;
-
함경식
(목포대학교 식품공학과 및 식품산업기술연구센터) ;
-
김인철
(목포대학교 식품공학과 및 식품산업기술연구센터) ;
-
강성국
(목포대학교 식품공학과 및 식품산업기술연구센터)
- Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Rhim, Jong-Whan
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Park, Yang-Kyun
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
-
Ham, Kyung-Sik
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Kim, In-Chul
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Kang, Seong-Gook
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 1999.10.31
초록
김의 분말화를 위한 최적조건을 결정하기 위하여 돌김과 참김을 천일건조, 열풍건조
Effect of drying methods, such as natural solar drying, hot air drying