Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi-Reference-Cited by-同舟云学术

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Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi

Published:2020-11-30 Issue:4 Volume:24 Page:235-242
ISSN:1226-4768
Container-title:Food Engineering Progress
language:
Short-container-title:Food Eng. Prog.

Author:

Kim Jinse,Whang Young,Jung Hyun Kyung,Song Jin Soon,Son Jae Yong,Choi Dong Soo,Kim Yong Hoon,Lee Soo Jang,Park Chun Wan

Funder

Rural Development Administration

Publisher

Korean Society for Food Engineering

Subject

Food Science

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage;Journal of Food Quality;2024-01

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