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Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine
Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455
DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
Open abstract -
Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix
Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455
DOI:https://doi.org/10.7318/KJFC/2019.34.4.449
Open abstract -
Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly
Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453
DOI:https://doi.org/10.7318/KJFC/2018.33.5.448
Open abstract