Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.4.459
Reference31 articles.
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3. Ku KH Jeong MC Chung SK 2013 Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Science and Industry 46 2 11
4. Park YH Kim YS Kim SB 2009 Consumer preference for salted cabbage in Gyeonggi province. Food Science and Industry 4 28 34
5. Kim YW Jeong JK Lee SM Kang SA Lee DS Kim SH Park KY 2009 Effect of permeability-controlled polyethylene film on extension of shelf-life of brined Baechu cabbage. J Korean Soc Food Sci Nutr 38 1767 1772 10.3746/jkfn.2009.38.12.1767
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