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

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DC Field	Value	Language
dc.contributor.author	KIM SUN TAE	-
dc.contributor.author	박세원	-
dc.contributor.author	유양자	-
dc.date.accessioned	2024-01-13T22:00:59Z	-
dc.date.available	2024-01-13T22:00:59Z	-
dc.date.created	2021-09-29	-
dc.identifier.uri	https://pubs.kist.re.kr/handle/201004/111820	-
dc.language	English	-
dc.subject	minerals retention on microwave blanching	-
dc.title	Effect of blanching time, blanching water and power settings on minerals retention in microwave blanched vegetables.	-
dc.title.alternative	Microwave 를 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 : 시금치와 브로커리 =	-
dc.type	Conference	-
dc.description.journalClass	2	-
dc.identifier.bibliographicCitation	한국조리과학회지 = Korean j. soc. food. sci., v.v. 11, no.no. 2, pp.98 - 103	-
dc.citation.title	한국조리과학회지 = Korean j. soc. food. sci.	-
dc.citation.volume	v. 11	-
dc.citation.number	no. 2	-
dc.citation.startPage	98	-
dc.citation.endPage	103	-
dc.citation.conferencePlace	KO	-

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