Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce |
Kim, Do-Hee
(Department of Food Science and Technology, Kyungpook National University)
Kim, Su-Min (Department of Food Science and Technology, Kyungpook National University) Kim, Han-Bit (Department of Food Science and Technology, Kyungpook National University) Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University) |
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