The effects of using packaging films with different permeabilities on the quality of Korean fermented red pepper paste

International Journal of Food Science and Technology

Volumn 37, Issue 3, 2002, Pages 255-261

  Lee, Dong Sun ^a   Jang, Jae Deck ^a   Hwang, Yong Il ^a  

^a Kyungnam University   (South Korea)

Author keywords

Fermented red pepper paste; Gas permeability; Microbial flora; Volume expansion; Yeast count

Indexed keywords

GAS PERMEABILITY;

ACIDITY; COLOR; EXPANSION; FERMENTATION; LAMINATES; LOW DENSITY POLYETHYLENES; MECHANICAL PERMEABILITY; MULTILAYERS; PH EFFECTS; PLASTIC FILMS;

FOOD PRESERVATION;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0036104705     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00564.x     Document Type: Article

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