Author:
Choi Shin-Yang,Beuchat Larry R.,Perkins Lynn M.,Nakayama Tommy
Subject
General Medicine,Microbiology,Food Science
Reference10 articles.
1. Preparation of kimchi;Choi,1991
2. Effect of temperature and salt concentration of kimchi manufacturing on storage;Choi;Kor. J. Food Sci. Technol.,1990
3. Effect of sodium/potassium (1:1) chloride and low sodium chloride concentrations on quality of Cheddar cheese;Lindsay;J. Dairy Sci.,1982
4. Effect of temperature and salt concentration on kimchi fermentation;Mheen;Kor. J. Food Sci. Technol.,1984
5. Growth of Lactobacillus plantarum in cucumber extract containing various chloride salts;Naewbanij;J. Food Sci.,1986
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