한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)
- 제11권2호
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- Pages.87-90
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- 2005
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- 1226-0207(pISSN)
전처리와 포장방법에 따른 곶감의 저온저장시 품질 변화
Quality of Dreid Persimmon to the Pre-treatment and Packaging on Low-temperature
-
Park, Hyung-Woo
(Korea Food Research Institute) ;
-
Lee, Seon-Ah
(Korea Food Research Institute) ;
-
Cha, Hwan-Soo
(Korea Food Research Institute) ;
-
Kim, Yoon-Ho
(Korea Food Research Institute)
- 발행 : 2005.12.30
초록
The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dreid persimmons depending on pre-treatments and packagings at low temperature (