Quality characteristics of frozen Aster scaber according to various blanching treatment conditions

Journal of the Korean Society of Food Science and Nutrition

Volumn 41, Issue 2, 2012, Pages 246-253

  Lee, Hye Ok ^a   Kim, Ji Young ^a   Kim, Gun Hee ^b   Kim, Byeong Sam ^a  

^a Korea Food Research Institute   (South Korea)

^b Duksung Women's University   (South Korea)

Author keywords

Aster scaber; Frozen vegetables; Peroxidase activity; Scanning electron microscope (SEM); Sensory evaluation

Indexed keywords

EID: 84867697508     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2012.41.2.246     Document Type: Article

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