Articles
  • Role of earthenware in food processing applications

  • J.H. Choia, S.M. Kima, K.S. Hana, U.S. Kima,* and M.S. Kimb

  • aKorea Institute of Ceramic Engineering and Technology, Icheon, Korea
    bDepartment of Food Science and Nutrition, Dankook University, Cheonan, Korea

  • This article 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.

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This Article

  • 2021; 22(1): 91-97

    Published on Feb 28, 2021

  • 10.36410/jcpr.2021.22.1.91
  • Received on Aug 15, 2020
  • Revised on Oct 31, 2020
  • Accepted on Nov 11, 2020

Correspondence to

  • U.S. Kim

  • Korea Institute of Ceramic Engineering and Technology, Icheon, Korea
    Tel : +82-31-645-1422 Fax: +82-31-645-1485

  • E-mail: ukim@kicet.re.kr