Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00699.x/fullpdf
Reference21 articles.
1. Effect of High Pressure on the Viability and Enzymatic Activity of Mesophilic Lactic Acid Bacteria Isolated from Caprine Cheese
2. H.S. Cheigh, and K.Y. Park (1994 ). Biochemical, microbiological, and nutritional aspects of Kimchi (Korean fermented vegetable products) . , 34 , 175 -203 .
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