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Effect of blanching time, blanching water and power settings on minerals retention in microwave blanched vegetables.

Other Titles

Microwave 를 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 : 시금치와 브로커리 =

Authors

KIM SUN TAE; 박세원; 유양자

Citation

한국조리과학회지 = Korean j. soc. food. sci., v.v. 11, no.no. 2, pp.98 - 103

Keywords

minerals retention on microwave blanching

URI

https://pubs.kist.re.kr/handle/201004/111820

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KIST Conference Paper > Others

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