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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.22 no.4, 2007년, pp.279 - 287
장민선 (한국식품연구원 유통연구단) , 김건희 (덕성여자대학교 식품영양학과) , 김병삼 (한국식품연구원 유통연구단)
Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at
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