Open AccessQuality Characteristics of Fresh-cut Lotus Roots According to the Temperature of the Wash Water
Author(s) -
Min-Sun Chang,
Ji-Gang Kim,
GunHee Kim
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.3.288
Subject(s) - browning , lotus , lotus effect , organoleptic , horticulture , lotus japonicus , chemistry , mathematics , food science , botany , raw material , biology , organic chemistry , biochemistry , gene , mutant
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