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Browning and Polyphenol Oxidase Activity as Influenced by Packaging and Storage Temperature in Pre-Peeled Potatoes
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포장 및 저장온도에 따른 박피 감자의 갈변 및 PPO 활성

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Type
Proceeding
Author
Journal
Korean Society For Horticultural Science HORTICULTURE ABSTRACTS 원예과학기술지 제19권 별호Ⅰ
Published
2001.5
Pages
39 - 39 (1page)

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Browning and Polyphenol Oxidase Activity as Influenced by Packaging and Storage Temperature in Pre-Peeled Potatoes
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