Modified atmosphere packaging as a means to alleviate package expansion of Korean fermented red pepper paste

International Journal of Food Science and Technology

Volumn 38, Issue 3, 2003, Pages 247-254

  Lee, Chan Ho ^a   Hwang, Yong Il ^a   Choi, Shin Yang ^b   Lee, Dong Sun ^a  

^a Kyungnam University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Aerobic bacteria; Carbon dioxide; Gas flushing; Gas permeability; Package atmosphere; Yeast

Indexed keywords

GAS PERMEABILITY;

BACTERIA; COLOR; FERMENTATION; FOOD STORAGE; MECHANICAL PERMEABILITY; PACKAGING; PH EFFECTS; PLASTIC FILMS; SYNTHESIS (CHEMICAL); YEAST;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0037229377     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00670.x     Document Type: Article

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