Quality Changes of Minimally Processed Sliced Deodeok (Codonopsis lanceolata) during Storage by Packaging Method |
Choi, Duck-Joo
(Department of Korean Master Work and Culinary Arts, JEI College)
Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, JEI College) Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, JEI College) Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, JEI College) Choi, So-Rye (Department of Korean Master Work and Culinary Arts, JEI College) Park, In-Seon (Department of Hotel Food Service and Culinary Arts, JEI College) Cha, Hwan-Soo (Korea Food Research Institute) Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI College) |
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