Microbial quality of reduced‐sodium napa cabbage kimchi and its processing-Reference-Cited by-同舟云学术

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Published:2019-01-24 Issue:2 Volume:7 Page:628-635
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Song Won‐Jae¹,Chung Ha‐Yull²,Kang Dong‐Hyun¹,Ha Jae‐Won²^ORCID

Affiliation:

1. Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National University Seoul Korea

2. Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National University Anseong‐si Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.898

Reference34 articles.

1. Use of Microbiological Indicators for Assessing Hygiene Controls for the Manufacture of Powdered Infant Formula

2. Geographical and Meteorological Factors Associated with Isolation of Listeria Species in New York State Produce Production and Natural Environments

3. Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation