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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.12 no.6, 2005년, pp.552 - 557
임정호 (한국식품연구원) , 최정희 (한국식품연구원) , 홍석인 (한국식품연구원) , 정문철 (한국식품연구원) , 김동만 (한국식품연구원)
Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conduc...
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