Use of color indicators as an active packaging system for evaluating kimchi fermentation

Journal of Food Engineering

Volumn 46, Issue 1, 2000, Pages 67-72

  Hong, Seok In ^a   Park, Wan Soo ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; COLOR; CORRELATION METHODS; FERMENTATION; FOOD PROCESSING; PACKAGING; REACTION KINETICS;

COLOR INDICATORS; TOTAL COLOR DIFFERENCE (TCD);

FOOD PRODUCTS;

EID: 0343005934     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00141-2     Document Type: Article

References (17)

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