Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products

International Journal of Food Science and Technology

Volumn 38, Issue 5, 2003, Pages 519-524

  Lee, Joo W ^a   Cha, Dong S ^a   Hwang, Keum T ^b   Park, Hyun J ^a,c  

^a Korea University   (South Korea)

^b Chonbuk National University   (South Korea)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

CO2 accumulation; Lactic acid bacteria; Pouch inflation; Total acidity; Total viable cells

Indexed keywords

FOOD PACKAGINGS;

ACIDITY; BACTERIA; CARBON DIOXIDE; CARBOXYLIC ACIDS; GAS ABSORPTION; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; PACKAGING; PRESSURIZATION;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS);

EID: 0038659055     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00699.x     Document Type: Article

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