Effects of high pressure treatment on the quality and storage of kimchi

International Journal of Food Science and Technology

Volumn 33, Issue 4, 1998, Pages 359-365

  Sohn, Kyung Hyun ^a   Lee, Hyong Joo ^b  

^a CJ Corporation   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Colour; Inactivation; Lactic acid bacteria; Overripening control; Texture

Indexed keywords

EID: 0032264541     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00138.x     Document Type: Article

References (11)

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