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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.4 = no.170, 2003년, pp.635 - 641
김경탁 (한국식품개발연구원) , 김성수 (한국식품개발연구원) , 홍희도 (한국식품개발연구원) , 하상도 (중앙대학교 식품공학과) , 이영춘 (중앙대학교 식품공학과)
A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemic...
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