1. The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with kimchi fermentation;Byun M. W.;Korean Journal of Food Science and Technology,1989
2. Inhibitory effect of nisin upon kimchi fermentation.;Choi S. Y;Korean Journal of Applied Microbiology and Biotechnology,,1990
3. Possibility of high pressure technology for cooking, sterilization, processing and storage of foods;Hayashi R.;Shokuhin Kaihatsu,1987
4. Quality changes of commercial kimchi products by different packaging methods;Hong S. I.;Korean Journal of Food Science and Technology,1995
5. Biological effects of high hydrostatic pressure on food microorganisms;Hoover D. G.;Food Technology,1989