:: Journal of The Korean Society of Food Culture ::

Journal Search Engine

Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)

Ha-Na Ra, Ga-Yeong Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.637-644

DOI:https://doi.org/10.7318/KJFC/2019.34.5.637
Open abstract
Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

DOI:https://doi.org/10.7318/KJFC/2013.28.5.488
Open abstract

Copyright © Korean Society of Food Culture. All right reserved.