Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 1
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- Pages.1-5
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Chemical Compositions and Microscopic observation of White Powder Formed in the Surface of Dried Persimmon
곶감표면에 생성되는 백색분말의 화학조성 및 현미경적 관찰
- Moon, Kwang-Deok (Department of Food Science and Technology, Kyungpook National University) ;
- Lee, Nak-Hoon (Defense Quality Assurance Agency) ;
- Kim, Jong-Kuk (Department of Food Science and Technology, Kyungpook National University) ;
- Kim, Jun-Han (Department of Food Science and Technology, Kyungpook National University)
- Published : 1996.03.30
Abstract
Chemical composition and microscopic observation of white powder developed in the surface of dried persimmon which produced in several region in Korea were studied. Sugar content in flesh of dried persimmon was
국내 주요지역에서 생산되는 곶감 및 표면 백색분말의 당조성과 분말의 형태를 주사전자현미경으로 관찰하였다. 곶감과육의 당함량은
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