Open AccessPrevention of Tissue Softening of Retorted Onion by Long Time, Low Temperature Blanching in Calcium Solution
Author(s) -
최준봉
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.2.005
Subject(s) - blanching , softening , calcium , chemistry , pulp and paper industry , environmental science , materials science , food science , metallurgy , composite material , engineering
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