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[期刊论文] 作者：Kwan-Hwa Park,Jin-Hee Park,Hee,
来源：中国食品学报 年份：2004
用各种碳水化合物酶处理的被修饰淀粉的功能特性在食品科技界被广泛关注.酶被用于修饰淀粉,改变其结构特性,以便在食品和其它工业中应用.水解直链淀粉的酶如环糊精降解酶能用...
OPTIMIZATION OF SOUS-VIDE/COOK-CHILL CONDITION AND SENSORY QUALITY FOR KORAN TRADITIONAL SEASONED BE
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods has been remarkably increased worldwide,and the fresh-type ready meals have very significant market potential.Sous-vide/cook-ehill is a sp...
EVALUATION OF PHYSICO-CHEMICAL AND SENSORY QUALITY DURING THE REFRIGERATED STORAGE OF KOREAN TRADITI
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods (RTH) has been remarkably increased worldwide,and the flesh-type ready meals have very significant market potential.Sous-vide/Cook-chill i...
EVALUATION OF PHYSlCO-CHEMICAL AND SENSORY QUALITY DURING THE REFRIGERATED STORAGE OF KOREANTRADITIO
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods (RTH) has been remarkably increased worldwide,and the fresh-type ready meals have very significant market potential.Sous-vide/Cook-chill i...
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