Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening-Reference-Cited by-同舟云学术

Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening

Published:2013-11 Issue:1 Volume:54 Page:101-106
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Jung Junho,Lee Kyuho,Puligundla Pradeep,Ko Sanghoon

Funder

Agriculture Research Center program of the Ministry for Food, Agriculture, Forestry and Fisheries, Korea

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

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3. Relationships between fermentative gas pressure and quality changes of packaged kimchi at different temperatures;Hong;Korean Journal of Food Science and Technology,1994

4. Quality changes of commercial kimchi products by different packaging methods;Hong;Korean Journal of Food Science and Technology,1995

5. Carbon dioxide hydration and dehydration kinetics in seawater;Johnson;Limnology and Oceanography,1982

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