Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island
Journal of the Korean Society of Food Science and Nutrition（2022）
摘要
Ji-Hyun Im, Jung-Hyun Nam, A-Ra Ko, Hee-Jung Jin, Duri Kim, Chang-Sook Kim, and Ji-Yeon Chun. Journal of the Korean Society of Food Science and Nutrition 2022;51:600-10. https://doi.org/10.3746/jkfn.2022.51.6.600
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