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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.1 = no.85, 2005년, pp.24 - 32
안선정 (혜천대학 식품과학계열) , 이귀주 (고려대학교 사범대학 가정교육과)
Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analys...
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