Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage-Reference-Cited by-同舟云学术

Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage

Published:2018-12 Issue: Volume:49 Page:137-144
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhao Chang-Cheng,Eun Jong-Bang

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference42 articles.

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4. A study on the texture and taste of kimchi in various saltings;Woo;J. Korea Soc. Food Sci.,1989

5. Characterization of Chinese cabbage during soaking in sodium chloride solution;Han;Korean J. Food Sci. Technol.,1996

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