- 조리전 전처리 방법에 따른 시래기의 무기성분의 변화
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- 박세원,유양자
- ㆍ 간행물명
- 한국조리과학회지
- ㆍ 권/호정보
- 1997년|13권 5호|pp.635-638 (4 pages)
- ㆍ 발행정보
- 한국식품조리과학회
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- 정기간행물| PDF텍스트
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- 기타
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Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.