Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(2):64-68

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.64

Article

Cocoa Bean의 유전 톡성

이주희1, 김석신1,*
Dielectric Properties of Cocoa Beans
Joo Hee Lee1, Suk Shin Kim1,*
1가톨릭대학교 식품영양학과
1Department of Food Science and Nutrition, The Catholic University of Korea
*Corresponding author: Suk Shin Kim, Department of Food Science and Nutrition, The Catholic University of Korea, 43-1 Yokkok-2-dong, Wonmi-gu, Puchon City, Kyonggi-do 420-743, Korea (032-340-3316, kimss@www.cuk.ac.kr)

ⓒ Copyright 1999 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 1999