The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability-Reference-Cited by-同舟云学术

The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability

Published:2008-04 Issue:4 Volume:77 Page:497-502
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Park Jin-Gyu,Kim Jae-Hun,Park Jae-Nam,Kim Young-Duk,Kim Wang-Geun,Lee Ju-Woon,Hwang Han-Joon,Byun Myung-Woo

Publisher

Elsevier BV

Subject

Radiation

Reference41 articles.

1. The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from Kimchi;Ahn;Korean J. Soc. Food Sci.,1988

2. The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with Kimchi fermentation;Byun;Korean J. Food Sci. Technol.,1989

3. Evaluation of gamma irradiation for extending the shelf life of Kimchi;Cha;Korean J. Food Sci. Technol.,1989

4. The effect of oyster shell powder on the extension of the shelf-life of Kimchi;Choi;Food Control,2006

5. Safety of Irradiated Foods;Diehl,1995

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