The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable-Reference-Cited by-同舟云学术

The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable

Published:2008-01 Issue:1 Volume:19 Page:56-61
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kim Jae-Hun,Park Jin-Gyu,Lee Ju-Woon,Kim Wang-Geun,Chung Young-Jin,Byun Myung-Woo

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.);Ahn;Food Chemistry,2005

2. The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from Kimchi;Ahn;Korean Journal of Society of Food Science,1988

3. Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride;Buescher;Journal of Food Science,1979

4. The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with Kimchi fermentation;Byun;Korean Journal of Food Science and Technology,1989

5. Evaluation of gamma irradiation for extending the shelf life of Kimchi;Cha;Korean Journal of Food Science and Technology,1989

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