Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product-Reference-Cited by-同舟云学术

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Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product

Published:2017-10 Issue:5 Volume:24 Page:600-607
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Eunmi,Lim Jeong-Ho,Choi Yun-Sang,Jeon Ki-Hong

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.5.600

Reference21 articles.

1. Present and future of non-thermal food processing technology;Park;Food Science and Industry,2010

2. Application of hydrostatic pressure techniques on the meat products;Kim;Korean J Food Science and Industry,2007

3. High-hydrostatic pressure pasteurization;Park;Food Industry,2009

4. Hydration and texture characteristics of brown rice treated with superheated steam process;Lee;J Korean Soc Food Sci Nutr,2000

5. Quality improvement of Galbijjim using superheated steam and high hydrostatic pressure;Seo;J Korean Soc Food Sci Nutr,2014

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods;Journal of the Korean Society of Food Science and Nutrition;2021-07-31

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