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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.2, 2022년, pp.153 - 161
최진희 (공주대학교 외식상품학과) , 추지혜 (공주대학교 외식상품학과) , 류혜숙 (상지대학교 식품영양학과)
This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% ...
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