Open AccessEffect of Blanching Conditions and Thawing Methods on Quality Properties of Platycodon grandiflorum
Author(s) -
Soo Young Choi,
한혜민,
Seon Mi Yoo,
최미정,
이상윤,
Munkhtugs Davaatseren
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.2014.20.6.018
Subject(s) - blanching , quality (philosophy) , food science , chemistry , physics , quantum mechanics